Stir-fried Chicken Thigh with Salted Fish and Eggplant鹹魚茄子雞髀
Succulent chicken thigh pieces are stir-fried with tender eggplant and aromatic salted fish, creating a wonderfully savory and comforting dish that pairs perfectly with rice.
01Ingredients
- 2 (approx. 250g each) boneless chicken thighs, cut into bite-sized pieces
- 1 tsp light soy sauce
- 1/2 tsp cornstarch
- 1/2 tsp sesame oil
- Pinch of white pepper
- 150g salted fish (mui heung type, or equivalent), diced
- 2 long eggplants (approx. 400g), cut into 2-inch chunks
- 3 cloves garlic, minced
- 2 slices ginger, minced
- 2 stalks spring onion, chopped
- 2 tbsp cooking oil
- Sauce:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 100ml water or chicken broth
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Nutrition (per serving)385kcal
- Protein28.5g
- Carbs12.8g
- Fat26.2g
Fiber 3.2 gSodium 1240 mg
02Steps
- Marinate chicken thigh pieces with light soy sauce, cornstarch, sesame oil, and white pepper for 15 minutes.
- Heat cooking oil in a wok over high heat. Fry eggplant until softened and lightly browned, about 3-5 minutes. Remove and set aside.
- In the same wok, add a little more oil if needed. Sauté salted fish until fragrant and crispy, about 2-3 minutes. Remove and set aside.
- Add minced garlic and ginger to the wok. Sauté until fragrant, about 30 seconds.
- Add marinated chicken pieces and stir-fry until cooked through, about 5-7 minutes.
- Return fried eggplant and salted fish to the wok. Pour in the mixed sauce (oyster sauce, light soy sauce, sugar, water/broth). Bring to a simmer.
- Stir in the cornstarch mixture to thicken the sauce to your desired consistency. Garnish with chopped spring onion and serve hot.
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