魚香茄子雞肉

材料：

茄子2條

雞腿肉1塊

調味：

黑椒少許

鹽少許

蒜粉半茶匙

紹酒1茶匙

醬汁：

蒜頭1瓣

薑2片

紅椒1隻

葱1條

辣豆瓣醬1湯匙

泡椒1隻

生抽1湯匙

陳醋1湯匙

糖1茶匙

粟粉芡水少許

做法：

1. 乾葱、蒜頭、薑、紅椒和泡椒切碎，切葱花。茄子滾刀切塊，雞腿肉切塊。

2. 燒熱油，加入乾葱、蒜頭、紅椒、薑和葱花同炒香，加入泡椒和豆瓣醬，加水3湯匙，再加生抽、醋、糖和蠔油，加粟粉芡收稠作魚香醬汁。

3. 白鑊烘炒茄子至乾身，加油，放入雞肉煎，加入黑椒、鹽和蒜粉，灒紹酒炒勻，加入醬汁，大火收汁。

Braised eggplant and chicken with garlic and spicy sauce

Ingredients:

Eggplant 2 pcs

Chicken thigh 1 pc

Seasoning:

Black pepper Little

Salt Little

Garlic powder ½ teaspoon

Shao Xing wine 1 teaspoon

Sauce:

Garlic 1 clove

Ginger 2 slices

Red chili 1 pc

Green onion 1 pc

Chili bean paste 1 Tablespoon

Pickled chili 1 pc

Soy sauce 1 Tablespoon

Black vinegar 1 Tablespoon

Sugar 1 teaspoon

Cornstarch water Little

Steps:

1. Shred shallot, garlic, ginger, red chili, green onion and pickled chili. Cut eggplant into hob blocks. Cut chicken thigh in pieces.

2. Heat the oil, stir fry shallot, garlic, red chili, ginger and green onion. Put in pickled chili, chili bean paste, 3 tablespoons of water, soy sauce, vinegar and sugar. Then put in oyster sauce and stir well. Thicken the sauce with cornstarch water.

3. Pan fry eggplant without oil. Then put a little oil in pan and then put in chicken. Season with black pepper, salt and garlic powder. Pour in Shao Xing wine. Put in sauce and stir fry. Turn to high heat to thicken the sauce.

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