CHINESE STIR FRY 5. -Eggplants with Minced Chicken Chilly Sauce. 魚香雞 茸佛手茄

Ingredients:-
2 big pcs Eggplants. ( cut in palm-shaped pcs.)
1 bowl Chicken minced (marinate with light soy, sugar, pepper & sesame oil.)
1/2 bowl shallots & garlic sliced.
2 tbsp. Chili Bean Paste.
1 tbsp Bean Paste
Some spring onion、parsley diced & 1 tbsp ginger minced,
Sauce:- light soy, sugar, wine, sesame oil, water, flour solution.

材料：-
茄子 2 大個，
雞肉碎 1 大碗 （用生抽、糖、古月粉及麻油醃片刻）
紅葱頭及蒜头切片 1/2 碗，
辣豆板醬 2 湯匙，甜麵醬 1 湯匙，莞茜葱碎適量及羌末 1 湯匙。
汁：- 生抽、糖、酒、麻油、水、生粉水。

Method : -
1) Half the eggplants, section. Make four slits on the surface to make
palm-shaped pcs.
2) Heat 2 tbsp oil, put in the eggplants and cook with some water, cook
until half tender.
3) Stir fry the chicken minced with shallots、garlic & ginger until brown, add the
chili bean paste & sweet bean paste mix well.
4) Add in the eggplants and the sauce to the chicken minced, cook until tender
and absorb the taste, add flour solution thicken the sauce. Arrange on plate
& sprinkle with Spring onion & parsley. Dish up.

做法：-
1) 茄子開边，斜切四刀，不要切断，至第四刀切断成塊佛手状。
2) 下油 2 湯匙，加入茄子兜炒，倒下一碗水，冚蓋煮至半軟。
3) 下油炒香葱头、蒜片，羌末倒下碎鸡肉爆香。加入豆板醤及甜麵醬兜匀。
4）加入茄子及汁料，與雞肉同煮至入味，生粉水埋芡。灑上莞茜䓤，可用煲仔
上桌供食。