Chinese
Chinese - Hubei Cuisine
Braised Aubergine Hubei
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g Chinese aubergine, cut into chunks
- • 3 cloves garlic, minced
- • 1 tbsp doubanjiang (fermented chili bean paste)
- • 1 tbsp light soy sauce
- • 1 tsp dark soy sauce
- • 1 tbsp rice vinegar
- • 1 tsp sugar
- • 1 cup chicken stock
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Soften the aubergine in hot oil over medium heat for 5 minutes, then remove.
2
Phase 2
Fry the garlic and doubanjiang in the same wok until fragrant.
3
Phase 3
Return the aubergine and toss to coat in the paste.
4
Phase 4
Add the soy sauces, vinegar, sugar, and stock, then simmer 8 minutes.
5
Phase 5
Cook uncovered until the sauce thickens around the aubergine.
6
Phase 6
Top with spring onions and serve.