Stir-fried Chicken Thigh with Salted Fish and Eggplant

Ingredients

Instructions

1. 1

   Marinate chicken thigh pieces with light soy sauce, cornstarch, sesame oil, and white pepper for 15 minutes.

2. 2

   Heat cooking oil in a wok over high heat. Fry eggplant until softened and lightly browned, about 3-5 minutes. Remove and set aside.

3. 3

   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.

4. 4

   Add minced garlic and ginger to the wok. Sauté until fragrant, about 30 seconds.

5. 5

   Add marinated chicken pieces and stir-fry until cooked through, about 5-7 minutes.

6. 6

   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.

7. 7

   Stir in the cornstarch mixture to thicken the sauce to your desired consistency. Garnish with chopped spring onion and serve hot.