Give the potato starch mixture a stir and add it gradually, in about three stages, adding just enough to thicken the sauce to a luxurious gravy (you may not need it all). Simmer for a minute, so to allow the aubergines to absorb the flavours. Bring to a boil, then add the aubergines, nudging them gently into the sauce so the pieces do not break apart. Tip in the stock or water, sugar and soy sauce. Add the garlic and ginger, and stir-fry until they smell delicious. Add the chilli bean paste, and stir-fry until the oil is red and fragrant: take care not to burn the paste (move the wok away from the burner if you think it might be overheating). Drain well on kitchen paper and set aside.Ĭarefully pour off all but three tablespoons of oil from the wok and return it to a medium flame. Deep-fry the aubergines, in two or three batches, for about three minutes, until tender and a little golden. Heat the deep-frying oil to around 200C/390F (hot enough to sizzle vigorously around a test piece of aubergine). Rinse the aubergines, drain well and pat dry with kitchen paper. Sprinkle with salt, mix well and set aside for at least 30 minutes. Prep 15 min Rest 30 min Cook 30 min Serves 4-5Ħ00g aubergines Salt Cooking oil, for deep-frying 1 ½ tbsp Sichuan chilli bean paste 1 ½ tbsp finely chopped garlic 1 tbsp finely chopped ginger 150ml hot stock or water 4 tsp caster sugar 1 tsp light soy sauce ¾ tsp potato starch, mixed with 1 tbsp cold water 1 tbsp Chinkiang black rice vinegar (from specialist Asian food stores) 6 tbsp thinly sliced spring onion greensĬut the aubergines into batons about 2cm thick and 7cm long. When the custard is ready, spoon over the topping, drizzle with sesame oil and serve. While the custard is cooking, reheat the pork topping in a small saucepan, with a little water if necessary. Cover and steam over a high heat for five minutes, then keep the lid slightly ajar and steam over a gentle heat for another 10 minutes or so, until the eggs have set to a delicate custard. Put the bowls in a bamboo steamer over boiling water. Use a spoon to skim off any froth from the surface, then pour into two or three rice bowls and cover with foil or small saucers. Stir in the Shaoxing wine and half a teaspoon of salt. Stir briefly until fragrant, add salt to taste, then set aside.īreak the eggs into a measuring jug, beat until evenly mixed and note the volume, then add one and a half times as much stock or water, and mix well (the stock or water should be hot, but not boiling: ideally 70–80C, if you have a thermometer). Tip in the pork, stir-fry until it turns pale, then add the Shaoxing wine and sweet flour sauce. Heat the oil in a seasoned wok over a high flame. Steamed egg custard with minced pork toppingįuchsia Dunlop’s steamed egg custard with minced pork topping.ģ large eggs About 225ml hot stock or water 1 tbsp Shaoxing wine Salt 1 tsp sesame oil For the topping 2 tbsp cooking oil 75g minced pork ½ tbsp Shaoxing rice wine 1 tsp sweet flour sauceįirst make the topping. At the last minute, add the spring onion greens, cover for just a moment to let them feel the heat, then serve. Reduce the heat, cover and simmer for about 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.Īt the end of the cooking time, increase the heat to reduce the liquid, if you wish, and adjust the seasoning as needed. Bring to a boil, then add the sugar, soy sauce and chestnuts, along with salt to taste (three quarters of a teaspoon should do). Splash the Shaoxing wine into the wok and stir well, then tip in the stock or water. Drain off some of the excess oil, if you wish. Add the chicken pieces and fry until they are lightly browned: don’t move them around too much, but let them rest against the base of the wok so they take a little colour. When it is hot, add the ginger and spring onion whites and stir-fry until fragrant. Cut the spring onion greens into neat 4cm lengths. Lightly smack the ginger and spring onion whites with the flat of a cleaver blade or a rolling pin just to loosen them, then cut each spring onion white into a couple of pieces. 4 boneless chicken thighs (about 350g), preferably skin on 20g ginger, unpeeled 2 spring onions, white and green parts separated 3 tbsp cooking oil 1 ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets) 300ml chicken stock or water 1 tbsp brown or caster sugar 1 ½ tsp dark soy sauce 200g cooked, peeled chestnuts (canned or vacuum-packed) SaltĬut the chicken thighs into even, bite-sized chunks.
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