Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. As an added perk, the party host will also receive a complimentary kitchen and cookware consultation from me. Keep the mushroom soaking water for later. This dish should have some sauce, but shouldn’t be swimming in liquid. This recipe is going into my regular rotation. Also, remember not to cook the eggplant for too long; it shouldn’t lose its shape. Happy cooking . Wash the eggplants and dry them off with a clean kitchen towel. Once the oil bubbles, add in the chopped garlic. Chop the garlic finely. Read more! I also steamed the eggplant instead of deep frying it because I was almost out of oil. Also substituted small (4 = 2 lb) chicken leg quarters shopped into 1″ pieces. If you send her a photo of a dish gone awry, she can probably tell what went wrong! After a few minutes, if the garlic is still not sufficiently golden, you can turn back up the heat for about 10 seconds more to reheat the oil, then turn it off again and allow the hot oil to continue to cook the garlic. It is also available in pre-package form in the supermarkets. Before we get started, here is the list of ingredients that you need for this dish! But don’t worry if you can’t find this sauce, you can easily replace it with Tau Cheo (fermented soy bean paste) and some chilli paste! Turkish eggplants are really delicious, and I’m glad I could take advantage of them for this Cantonese eggplant dish. It is remarkable how the anchovies made the chicken taste more “chicken-y”. Thank you guys for this blog, I have never even been to China but have made almost everything on your site. We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Need your advice, please. (680g, preferably Chinese/Japanese eggplant), green parts and white parts separated and chopped, (30g, deboned and minced; may substitute anchovy fillets), (look for the yellow bottle labeled, "Chinkiang Vinegar"), (depending on how hot your stove can get and how quickly the liquid cooks off), Japanese Eggplant with Chicken & Thai Basil. Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. On the day of the class, I will arrive on your doorstep with fresh ingredients from the market. Add in 200 ml water to bean paste mixture and bring to a boil. Trust me when I tell you that this eggplant casserole dish has amazing depth of flavor, and the secret ingredient is Cantonese salted fish. I’m sure it was delicious! Various online calculators also provide different results, depending on their sources. Also add 1/2 cup water. I usually use Chinese and Japanese eggplants are best for frying, whereas I find the fat globe eggplants are better for roasting. Add the ginger, garlic and the white parts of the scallions. Add a little more water if necessary to reach the desired sauce consistency. Instead cut it only in the final step just before you are ready to cook. Add in the cornflour mixture to thicken the gravy. Wash the egg plant and cut off the stem end. I like to get mine from the dried provision shops in my neighbourhood wet market, as you can pick the one you want. Cut the dried cuttlefish into tiny pieces and place in a bowl. I was skeptical about the black vinegar, worried that it would taste too strong. … Once the sauce is thickened, serve with steamed rice! Originally posted on June 3, 2018. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Once the crispy garlic turns brown, it is actually slightly burnt already and will have an unpleasant bitter taste. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying.