2cm/¾in piece fresh root ginger, peeled and sliced
4 garlic cloves, left whole
1 red chilli, split down the middle
spring onion trimmings
1 chicken breast, skin removed
For the dressing
1 red chilli, finely chopped
1 lemon, juice only
1 tsp chopped fresh root ginger
1 garlic clove, chopped
2 tbsp soy sauce
To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving.
Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor.
To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken.
To serve, place the aubergines on a serving plate and top with the poached chicken and dressing.
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