Ingredients

• 2 medium aubergines
• cut lengthwise
• into 1½cm/½in strips
• 125ml/4½fl oz vegetable oil
• plus extra for brushing
• 4 spring onions
• thinly sliced diagonally
• 3 red chillies
• seeds removed
• thinly sliced
• 4 tbsp Thai oyster sauce
• 1 tbsp fish sauce (nam pla)
• 2 tbsp coriander leaves
• 2.5cm/1 inch piece root ginger
• peeled
• cut into fine strips
• 4 chicken breasts
• skin on
• 25g/1oz deep-fried spring onions

Directions

• Preheat the oven to 180C/365F/Gas 4.
• Place the aubergine strips in a wok or frying pan and cover with cold water.
• Bring to the boil
• remove from the heat
• drain and allow to cool.
• Dry the wok or frying pan
• then place over a high heat with the vegetable oil and add the cooled aubergine.
• Make sure the aubergine pieces are evenly seared
• but avoid too much stirring as this will make it mushy.
• Cook for 5-6 minutes until the aubergine is well browned. Stir in three-quarters of the sliced spring onions and half of the chillies.
• Pour off most of the oil
• then return to the heat and stir in the oyster sauce and fish sauce. Cook for two minutes and set aside.
• In a small bowl mix together the remaining chillies and sliced spring onions with the coriander leaves and the ginger.
• Gently peel back the skin from the chicken breasts and spread the herb mixture evenly over the flesh.
• Pull the skin back over the flesh and brush with a little oil.
• Heat a griddle or frying pan until smoking and cook the breasts
• skin side down
• for two minutes.
• Turn and sear the other side for two minutes
• then remove from the pan and place on a baking sheet.
• Roast in the oven for 10-15 minutes
• until completely cooked through
• remove from the oven and allow to rest.
• Place a mound of aubergine on each plate and place a piece of chicken on top. Sprinkle with the deep-fried spring onions and serve.