Stir-fried Chicken and Eggplant in Hoisin Sauce, a simple Cantonese meal
I have friends living in America and they still work from home. Though they are allowed to go out and shop for food, they would rather remain social distance and shop for grocery once a week or two weeks. Luckily they have Asian grocery store nearby and there are still plenty of choices of food.
For recent months, I have been asked to share food with simple ingredients, which can be easily obtained and kept in room temperature or in fridge for a longer period. Here’s a quick meal of two courses I had recently.
Stir-fried Chicken and Eggplant in Hoisin Sauce
Hoisin sauce is a thick, sweet and fragrant sauce, usually used in Cantonese cuisine. It’s used in stir-fried pork, beef, chicken or seafood. It can also be dipping sauce of rice wrap. For vegetarian, stir-fried eggplants or potato are tasty. I also use Douban sauce in this recipe, for a touch of spiciness.
Ingredients – (for 3 serving)
- Boneless chicken thigh, 2 pieces, about 450g. Chicken breast is good as well but I would prefer chicken thigh;
- Eggplant, 600g. I bought this thin and long eggplants, they are a little crunchier than usual eggplant after cooking. But any eggplant would be just fine;
- Garlic, 8 cloves
- Red hot chili pepper, 6, optional or reduce the amount if you can’t bear too much spiciness
- Hoisin sauce, 1tbsp
- Douban sauce (chili bean sauce), 1tbsp
- Light soy sauce, 1.5tbsp
- Cornstarch, 1tsp
- Sugar, 1tsp
- Cantonese rice wine, or any Chinese cooking wine, 1/2cup
- Green onion, 1stalk
How to do –
1. Let’s deal with the eggplants first. Eggplants cut into big bite size cubes or chunks, put them in a big bowl, sprinkle 2tbsp of salt on, shake and mix evenly, and let it sit for 10-20 minutes; Roughly wash off the salt in runny water, then squeeze the liquid out of the eggplants; this sweating process can retain the purple colour of eggplant after cooking as much as possible.
For details, read Two Methods to Keep Eggplant from Turning Brown;
2. While eggplants are sweating, prepare the chicken. Chicken thigh also cut into bite size cube, marinated with 1.5tbsp of light soy sauce, 1tsp of cooking wine, 1tsp of sugar, 1tsp of cornstarch, mix them well;
3. Heat 2tbsp of oil in hot wok, pan-fry chicken in medium high heat till golden;
4. Put in garlic and chili, also stir-fry till fragrant;
5. Put in eggplants, flip the wok or stir-fry till all ingredients mixed well, lid on, cook for 5mins;
6. Seasoned with 1tbsp of Hoisin sauce and Douban sauce, half cup of cooking wine, flip the wok or stir the ingredients well till fragrant for 1 or 2 minutes; reduce the sauce, and sprinkle some chopped green onion on; serve right away with hot steamed rice.
- 去骨鸡腿 2块，约450克（3人份）
- 茄子 600克（3人份）
- 蒜头 8粒
- 红辣椒 6颗
- 海鲜酱 1汤匙
- 豆瓣酱 1汤匙
- 生抽 5汤匙
- 生粉 1茶匙
- 糖 1茶匙
- 广东米酒/料酒 1/2量杯
- 葱 1根
Mung Bean, Winter Gourd and Preserved Eggs Soup
It’s already summer in Hong Kong. This is a common soup that many Cantonese family would make in summer, in order to get rid of the heat. It only takes less than half an hour to make. It’s really a daily soup for any busy working day.
How to do –
1. Mung beans washed and soaked in water for a few minutes;
2. Cut off the thick skin and seeds of winter gourd, sliced thickly;
3. Remove the coating of century egg and salty duck egg, wash, then poached for a few minutes till cooked, cool down and shell removed;
4. In a soup pot, put in winter gourd, mung beans, ginger, dried mini shrimp, add water till ingredients covered, bring to boil then simmer in medium heat;
5. When mung beans cooked, usually only takes about 10 -15 minutes, put in the eggs, simmer for 10 more minutes and it’s good to serve.
- 冬瓜 1千克（3人份）
- 去皮绿豆 半量杯
- 咸蛋 1个
- 皮蛋 1个
- 虾米 10克
- 姜 10克