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Crispy chicken with braised aubergine
Fruit and vegetables
5
spring onions
, roughly chopped
2 slices fresh
ginger
2 tbsp finely chopped
garlic
1½ tbsp finely chopped fresh
ginger
3 tbsp finely chopped
spring onions
450g/1lb
aubergines
, cut into 2.5-cm/1-in cubes
2 tbsp chopped green
spring onion
tops, to garnish
Tins, packets and jars
300ml/10fl oz
chicken stock
or water
Cooking ingredients
1 tbsp light
soy sauce
2 tsp dark
soy sauce
1 tbsp
honey
1 tsp Chinese
five-spice powder
1 tsp ground
Sichuan peppercorn
1 tsp
salt
½ tsp freshly ground
black pepper
2 tbsp
oil
2 tsp
sesame oil
2 tsp
sugar
1½ tbsp groundnut or
vegetable oil
2 tbsp dark
soy sauce
1 tbsp
caster sugar
1 tbsp Chinese black
vinegar
or cider
vinegar
2 tsp ground
Sichuan peppercorns
Meat, fish and poultry
675g/1lb 8oz boneless, skinless
chicken thighs
Other
3 tbsp Shaoxing rice wine or
dry sherry
1 tbsp chilli bean sauce
1 tbsp whole yellow bean sauce
freshly steamed fragrant rice
Back to recipe
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