Braised aubergines with chilli chicken

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the aubergine

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp minced fresh root ginger
  • 1 aubergine, sliced
  • 1 tbsp chilli garlic sauce
  • 1 tbsp chilli oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp Sichuan pepper
  • 300ml/10fl oz vegetable stock
  • 4 spring onions, trimmed and chopped
  • 2 tbsp sesame seeds, toasted

For the chicken

  • 500ml/18fl oz chicken stock
  • 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
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