Chinese Aubergine and Minced Chicken With Sweet Chilli Tray Bake Greens

Instructions

METHOD FOR AUBERGINE

1. Mix the stock, Doubanjiang paste, soy, sesame oil, Shaoxing wine, fish sauce, sugar, and white pepper in a bowl, set aside.
2. Slice the aubergines into half lengthwise, then make 2cm half-moon slices
3. In a wok over high heat with some oil, cook the aubergine in batches until they start to colour slightly, make sure they are cooked through but not too soft, set aside to drain on kitchen paper
4. Add a little more oil and heat to medium-high; add the minced chicken and cook until the chicken starts to brown. Add ginger and garlic, whole chillies, and spring onions. Continue to cook for a few minutes
5. Add eggplants, sauce, and Shaoxing wine into the pan, mix well and heat through 
6. Remove into a serving platter, garnish with spring onions and red chillis
7. Serve hot with steamed white rice

METHOD FOR SWEET CHILLI GREENS

1. Preheat the oven to 200℃
2. In a small bowl, whisk together the honey, chilli sauce, and chilli oil, set aside.
3. Slice the Brussels sprouts into thin rounds (you can use a slicing attachment in the food processor to do this)
4. Place Brussels sprouts, broccoli, and garlic in a large bowl, drizzle with olive oil, and season with salt.
5. Add the sauce to the vegetables, mix well, and lay flat on an oven tray in a single layer.
6. Roast in the oven for 20 minutes until cooked through and slightly charred, serve hot as a side-dish to the aubergine and minced chicken