Ingredients:
- 400gm eggplant
- 200ml oil
- 30gm salted fish (wash and diced)
- 2 tbsp oil
- 1 chicken whole leg (deboned and diced. Marinate chicken)
- 5 slices young ginger
- 2 cloves garlic (minced)
- 1 stalk spring onion (diced)
Marinade for chicken:
- 1 tbsp rice wine
- 1 tbsp cornflour
- 2 tsp soy sauce
Seasoning:
- 2 tbs soy sauce
- ½ tsp sugar
- ⅛ tsp chicken stock
- 3 tbsp chicken broth
- 1 tbsp cornflour
- 1 tbsp water
Method :
- Wash eggplant and cut into 3 sections. Each sections chopped into 8 pieces. Soak eggplants in salt water.
- Add 200ml oil into inner pot and select “Steam” function. Heat oil, fry eggplant until light brown. Removed eggplant from oil and set aside.
- Removed oil from inner pot and leave about 2 tbsp of oil in it.
- Add ginger, garlic, spring onion and stir fry for 30 seconds.
- Add diced chicken, sauté for 3 minutes.
- Add salted fish, sauté for another 2 minutes and add in eggplant.
- Add soy sauce, sugar, chicken broth, chicken stock and stir well.
- Close lid and let it cook for 5 minutes.
- Add corn-starch with some water and mix well. Pour in corn-starch mixture into pot (to thicken the gravy) and stir well.
- Dish is ready to serve.
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