WOK TOSSED CHICKEN WITH EGGPLANT AND SHIITAKE MUSHROOMS

Somehow the flavours are quintessentially Chinese - but this isn't a Chinese recipe. Baby eggplants were fried in peanut oil, then shiitakes were added, sweet black soy ans light soy sauces, a tablespoon of tamarind paste, black vinegar, chilli bean paste and garlic and the whole lot cooked until the mushrooms and eggplant was soft, then a half cup of home-made chicken stock and slices of chicken breast. This was heated through. Roasted peanuts and fried pork skin to finish.

WOK TOSSED CHICKEN WITH EGGPLANT AND SHIITAKE MUSHROOMS