Braised Chicken with Aubergine Recipe

Ingredients :

Serves 6

• 3 tbsp vegetable oil

• 12 chicken thighs

• 2 large aubergines, trimmed and cubed

• 4 garlic cloves, peeled and crushed

• 2 tsp freshly grated root ginger

• 900ml / 1½ pints vegetable stock

• 2 tbsp light soy sauce

• 2 tbsp Chinese preserved black beans

• 6 spring onions, trimmed and thinly sliced diagonally

• 1 tbsp corn flour

• 1 tbsp sesame oil

• spring onion tassels, to garnish

• freshly cooked noodles or rice, to serve

Method :

1. Heat a wok or large frying pan, add the oil and, when hot, add the chicken thighs and cook over a medium high heat for 5 minutes, or until browned all over. Transfer to a large plate and keep warm.

2. Add the aubergine to the wok and cook over a high heat for 5 minutes or until browned, turning occasionally. Add the garlic and ginger and stir-fry for 1 minute.

3. Return the chicken to the wok, pour in the stock and add the soy sauce and black beans. Bring to the boil, then simmer for 20 minutes, or until the chicken is tender. Add the spring onions after 10 minutes.

4. Blend the corn flour with 2 tablespoons of water. Stir into the wok and simmer until the sauce has thickened. Stir in the sesame oil, heat for 30 seconds, then remove from the heat. Garnish with spring onion tassels and serve immediately with noodles or rice.

Nutritional details per 100g

energy  80kcals/kj

protein  7g

carbohydrate  7g

fat  3g

fiber  1g

sugar  0.2g

sodium  0.2g

√  cow's milk-free    √  egg-free    √  nut-free    √  seafood-free