This eggplant dish has been attributed in slightly different variations to Cantonese, Hakka, Szechuan and Taiwanese cuisine.
But the defining ingredient in this particular recipe is the salted fish, which brings a roundness of flavour and extra-special “oomph” that makes the taste buds yearn for more.
If you don’t have a claypot, it is just as easy to cook in a wok and will take only 20 minutes. Treat yourself to this humble bowl of luxury at its best.
Flavours and pairings
Spicy, salty and deeply flavourful, it is best served with a good helping of chilli oil and a hefty bowl of jasmine rice.
Ingredients
- 1 long eggplant, cut into 5cm strips
- 1 tablespoon salted fish, roughly chopped and fried in a little oil until lightly golden
- 1 chicken breast, finely chopped (or the equivalent in chicken or pork mince)
- 2-3 cili padi, roughly chopped
- 2.5cm piece ginger, finely sliced
- 6 cloves garlic, roughly chopped
- 2 teaspoons sesame oil
- 3 stalks spring onion, white stems for cooking and green tops for garnish
- 1 large red chilli, seeds removed and finely sliced into 5cm pieces
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornflour, mixed with 2 tablespoons of hot water
Method
- Heat a claypot or wok on medium-high heat and add a good amount of oil. Fry the eggplant in batches until three-quarters cooked or slightly golden and set aside. (You can also opt not to fry the eggplant, but the result will not be the same.)
- Mix the oyster sauce, dark soy and Shaoxing wine in a bowl. Mix well and set aside.
- Add a tablespoon of oil to the claypot, then add ginger, spring onions (white stems) and garlic. Stir well and cook until fragrant.
- Add the minced meat and stir well. Increase the heat to medium high.
- Add the sesame oil and a pinch of salt, then cook for two to three minutes until water is released from the chicken.
- Add the sauce and one cup of water. Stir well and cook for another three to five minutes.
- Add the eggplant, cili padi and red chilli. Cover the claypot with a lid and simmer for two minutes.
- Add the cornflour mixture, stir well and cook for another minute.
- Garnish with spring onions (green tops) and serve while still sizzling straight from the fire.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour – the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.