Stir-fried Chicken Thigh with Salted Fish and Eggplant 鹹魚茄子雞髀

Succulent chicken thigh pieces are stir-fried with tender eggplant and aromatic salted fish, creating a wonderfully savory and comforting dish that pairs perfectly with rice.

Nutrition (per serving)

Ingredients

• 2 (approx. 250g each) boneless chicken thighs, cut into bite-sized pieces
• 1 tsp light soy sauce
• 1/2 tsp cornstarch
• 1/2 tsp sesame oil
• Pinch of white pepper
• 150g salted fish (mui heung type, or equivalent), diced
• 2 long eggplants (approx. 400g), cut into 2-inch chunks
• 3 cloves garlic, minced
• 2 slices ginger, minced
• 2 stalks spring onion, chopped
• 2 tbsp cooking oil
• Sauce:
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1/2 tsp sugar
• 100ml water or chicken broth
• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

Steps

1. Marinate chicken thigh pieces with light soy sauce, cornstarch, sesame oil, and white pepper for 15 minutes.
2. Heat cooking oil in a wok over high heat. Fry eggplant until softened and lightly browned, about 3-5 minutes. Remove and set aside.
3. In the same wok, add a little more oil if needed. Sauté salted fish until fragrant and crispy, about 2-3 minutes. Remove and set aside.
4. Add minced garlic and ginger to the wok. Sauté until fragrant, about 30 seconds.
5. Add marinated chicken pieces and stir-fry until cooked through, about 5-7 minutes.
6. Return fried eggplant and salted fish to the wok. Pour in the mixed sauce (oyster sauce, light soy sauce, sugar, water/broth). Bring to a simmer.
7. Stir in the cornstarch mixture to thicken the sauce to your desired consistency. Garnish with chopped spring onion and serve hot.

Related recipes

More Hong Kong recipesChicken recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce