Braised aubergines with chilli chicken recipe
 This recipe is packed with flavour but is actually pretty quick to prepare and make. This is a great low effort dinner! 2 tbsp olive oil4 garlic cloves, minced1 tbsp minced fresh root ginger1 aubergine, sliced 1 tbsp chilli garlic sauce 1 tbsp chilli oil 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp Sichuan pepper 300ml/10fl oz vegetable stock 4 spring onions, trimmed and chopped 2 tbsp sesame seeds, toasted 2 tbsp olive oil 4 garlic cloves, minced 1 tbsp minced fresh root ginger 1 aubergine, sliced 1 tbsp chilli garlic sauce 1 tbsp chilli oil 1 tbsp rice wine vinegar 1 tbsp caster sugar 1 tbsp Sichuan pepper 300ml/10fl oz vegetable stock 4 spring onions, trimmed and chopped 2 tbsp sesame seeds, toasted 500ml/18fl oz chicken stock 2cm/¾in piece fresh root ginger, peeled and sliced 4 garlic cloves, left whole 1 red chilli, split down the middlespring onion trimmings 1 chicken breast, skin removed 500ml/18fl oz chicken stock 2cm/¾in piece fresh root ginger, peeled and sliced 4 garlic cloves, left whole 1 red chilli, split down the middle spring onion trimmings 1 chicken breast, skin removed 1 red chilli, finely chopped 1 lemon, juice only 1 tsp chopped fresh root ginger1 garlic clove, chopped 2 tbsp soy sauce 1 red chilli, finely chopped 1 lemon, juice only 1 tsp chopped fresh root ginger 1 garlic clove, chopped 2 tbsp soy sauce Method To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor.To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. To make the aubergine, heat the oil in a large saucepan and fry the garlic and ginger then immediatly add the aubergine and fry for 6–8 minutes. Add the chilli garlic sauce, chilli oil, vinegar, sugar, Sichuan pepper and stock and simmer for 15 minutes until the aubergine is tender and the liquid has reduced. Stir in the spring onions and sesame seeds just before serving. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor. Meanwhile, to make the chicken, bring the stock, ginger, garlic, chilli and spring onion trimmings to a simmer in a large saucepan or casserole. Add the chicken and poach gently for about 8 minutes. Leave to rest before slicing the chicken. Discard the cooking liquor. To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To make the dressing, mix all of the ingredients together in a small bowl. Spoon over the sliced chicken. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing. To serve, place the aubergines on a serving plate and top with the poached chicken and dressing.