Szechuan Chicken with Aubergine, Peanuts and Hot Bean Sauce

Preparation info
  • Serves


    as part of a multi-course Chinese meal
    • Difficulty


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