Feeling like an all-in-one casserole, and since I finally had my favourite veg, it was either cooking it separately and spending 1/2 pounding a sambal, or throwing it together with the chicken. Guess which option won? :)
Ingredients
1 aubergine, sliced
8 -10 chicken thighlets
1 handful wolfberries (optional)
1 thumb sized ginger, skinned and cut into small slices
2 cloves garlic, crushed and chopped
1/2 cup of water
Marinade
2 tbsp spicy bean sauce (I used Lee Kum Kee for mapo toufu)
1 tbsp dark soya sauce
1 tbsp light soya sauce
2 tsbp chinese rice wine
1 tbsp sesame seed oil
1 tsp fish sauce
1 tsp sugar
Method
1) Marinate chicken with the marindate ingredients. Set aside for at least 1 hour. If you can do so overnight, all the better.
2) In a casserole dish, assemble by placing aubergine slices at the bottom and sides of the cassarole, before pouring in the chicken with the marinade. Pour in the water. The water level should not be too high, about 3/4 way up the cassarole otherwise it may bubble over in the oven. You may top up just a bit if necessary, as water helps the chicken and aubergine to cook.
3) Add the garlic and ginger and finish off by placing some aubergine slices on top of the chicken.
4) Bake at 180 deg C for 30 minutes.
5) Serve with steamed rice.
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