Szechuan Chicken with Aubergine, Peanuts and Hot Bean Sauce

Name: Szechuan Chicken with Aubergine, Peanuts and Hot Bean Sauce
Yield: Serves 4 as part of a multi-course Chinese meal
Cuisine: Chinese
Ingredients: 2 tablespoons dry sherry; 50 ml/2 fl oz vegetable oil; 1 tablespoon distilled white vinegar; 1 tablespoon sugar; 2 cloves garlic, chopped; 1 piece ginger root, about 1.25 cm/½ in square, chopped; 2 large chicken breasts, boned, skinned and cut into 1.25 to 2.5 cm/½ to 1 in pieces; 1 tablespoon cornflour or flour; ½ large aubergine, or 1 small-to-medium one, cut into strips 1.25 cm/½ in wide and about 5 cm/2 in long; 2 tablespoons fermented chilli paste with fermented beans, or hot bean paste, or garlic-chilli paste with the addition of a few fermented black beans or a little black bean sauce; 2 tablespoons sesame oil; 75 g/3 oz shelled, dry roasted or roasted peanuts, preferably unsalted; 3 spring onions, chopped or thinly sliced; 2 tablespoons chicken stock; 2 tablespoons soy sauce

Preparation info

Serves
4
as part of a multi-course Chinese meal

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

It is said that the Szechuan lavish chillies on all their dishes because they believe them to have aphrodisiac qualities. The chillies may not inflame other desires, but they do arouse the passion to eat. This is a rich dish of stir-fried aubergine and chicken, crunchy with peanuts and aromatic with chopped spring onions. The basis of the sauce is a purchased Chinese preparation, chilli paste with fermented soy beans added; if it is unavailable, garlic-chilli paste can be substituted, with

Ingredients

Asia
China
Main course
Spicy

Ingredients

Method