Ingredients

• 675g/1lb 8oz boneless
• skinless chicken thighs
• 3 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp light soy sauce
• 2 tsp dark soy sauce
• 5 spring onions
• roughly chopped
• 2 slices fresh ginger
• 1 tbsp honey
• 1 tsp Chinese five-spice powder
• 1 tsp ground Sichuan peppercorn
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp oil
• 2 tsp sesame oil
• 2 tsp sugar
• 1½ tbsp groundnut or vegetable oil
• 2 tbsp finely chopped garlic
• 1½ tbsp finely chopped fresh ginger
• 3 tbsp finely chopped spring onions
• 450g/1lb aubergines
• cut into 2.5-cm/1-in cubes
• 2 tbsp dark soy sauce
• 1 tbsp chilli bean sauce
• 1 tbsp whole yellow bean sauce
• 1 tbsp caster sugar
• 1 tbsp Chinese black vinegar or cider vinegar
• 2 tsp ground Sichuan peppercorns
• 300ml/10fl oz chicken stock or water
• 2 tbsp chopped green spring onion tops
• to garnish
• freshly steamed fragrant rice

Directions

• To make the crispy chicken
• lightly pound the thighs until they are evenly flat and place in a bowl.
• Blend the rice wine
• soy sauces
• 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey
• five-spice
• peppercorns
• black pepper
• and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade.
• Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark
• crispy and cooked through. This should take about 10 minutes.
• To make the braised aubergine
• heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking
• add the garlic
• ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce
• bean sauces
• caster sugar
• vinegar
• peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender
• stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate
• scatter over the spring onions and keep warm.
• Place a wok over a medium heat
• add the reserved chicken marinade
• sesame oil
• spring onions and sugar
• bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice
• if using.