Braised aubergines with chilli chicken
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This recipe is packed with flavour but is actually pretty quick to prepare and make. This is a great low effort dinner!
Ingredients
For the aubergine
- olive oil: 2 tbsp olive oil
- garlic: 4 garlic cloves, minced
- ginger: 1 tbsp minced fresh root ginger
- aubergine: 1 aubergine, sliced
- chilli: 1 tbsp chilli garlic sauce
- chilli oil: 1 tbsp chilli oil
- rice wine: 1 tbsp rice wine vinegar
- caster sugar: 1 tbsp caster sugar
- Sichuan pepper: 1 tbsp Sichuan pepper
- vegetable stock: 300ml/10fl oz vegetable stock
- spring onions: 4 spring onions, trimmed and chopped
- sesame seeds: 2 tbsp sesame seeds, toasted
For the chicken
- chicken stock: 500ml/18fl oz chicken stock
- ginger: 2cm/¾in piece fresh root ginger, peeled and sliced
- garlic: 4 garlic cloves, left whole
- chilli: 1 red chilli, split down the middle
- spring onion: spring onion trimmings
- chicken breast: 1 chicken breast, skin removed
For the dressing
Method
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.
