Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom 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
Method
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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.
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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.
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To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken.
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To serve, place the aubergines on a serving plate and top with the poached chicken and dressing.
