Diced Chicken with Salted Fish and Eggplant


  • 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 


  • 2 tbs soy sauce
  • ½ tsp sugar
  •  ⅛ tsp chicken stock
  • 3 tbsp chicken broth
  • 1 tbsp cornflour
  • 1 tbsp water

Method :

  1. Wash eggplant and cut into 3 sections. Each sections chopped into 8 pieces. Soak eggplants in salt water.
  2. Add 200ml oil into inner pot and select “Steam” function. Heat oil, fry eggplant until light brown. Removed eggplant from oil and set aside.
  3. Removed oil from inner pot and leave about 2 tbsp of oil in it.
  4. Add ginger, garlic, spring onion and stir fry for 30 seconds.
  5. Add diced chicken, sauté for 3 minutes.
  6. Add salted fish, sauté for another 2 minutes and add in eggplant.
  7. Add soy sauce, sugar, chicken broth, chicken stock and stir well.
  8. Close lid and let it cook for 5 minutes.
  9. Add corn-starch with some water and mix well. Pour in corn-starch mixture into pot  (to thicken the gravy) and stir well.
  10. Dish is ready to serve.

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