Crispy chicken with braised aubergine recipe
 This traditional Chinese chicken with braised aubergine is deliciously crunchy and sticky. Serve with plain fragrant rice for a bigger dinner. 675g/1lb 8oz boneless, skinless chicken thighs3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce2 tsp dark soy sauce5 spring onions, roughly chopped2 slices fresh ginger1 tbsp honey1 tsp Chinese five-spice powder1 tsp ground Sichuan peppercorn1 tsp salt½ tsp freshly ground black pepper2 tbsp oil2 tsp sesame oil2 tsp sugar 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 oil2 tbsp finely chopped garlic1½ tbsp finely chopped fresh ginger3 tbsp finely chopped spring onions450g/1lb aubergines, cut into 2.5-cm/1-in cubes2 tbsp dark soy sauce1 tbsp chilli bean sauce 1 tbsp whole yellow bean sauce1 tbsp caster sugar1 tbsp Chinese black vinegar or cider vinegar2 tsp ground Sichuan peppercorns300ml/10fl oz chicken stock or water2 tbsp chopped green spring onion tops, to garnish 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 freshly steamed fragrant rice Method 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. To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl. 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. 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. 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. 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. 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.