I often spend at least two weeks of my summer holiday with my good friends the Pébeyres, who have a country home outside Souillac in south-west France. One of the great pleasures is plucking fresh produce from their gardens to create Asian-inspired dishes. They frequently have fresh aubergines, so one evening I combined them with chicken in a spicy sauce with mint that also happened to be handy. The result was a popular and tasty dish that I have subsequently cooked often for other friends.
To cut down the fat, I first roast the aubergines in the oven, instead of frying them in the traditional Chinese way. This way, they don’t absorb any oil. This step can be done hours in advance and the rest is a quick and easy stir-fry
Pre-heat oven to 200°C/400°F/gas 6.
If you are using Chinese aubergines, roast them for 20 minutes and if you are using the large aubergines, roast them for about 30-40 minutes or until they are soft and cooked through. Allow them to cool. Peel them and if using larger aubergines cut them into chunks, then put them in a colander and let them drain for at least 30 minutes. This procedure can be done hours in advance.
If you are using unboned thighs, remove the skin and bones from the chicken thighs or have your butcher do it for you. Cut the chicken into
Heat a wok or large frying-pan until it is very hot, add the oil, then the chicken and stir-fry for 5 minutes. Remove the chicken from the wok and drain off all but
© 1996 Ken Hom. All rights reserved.