Yu Siang Shredded Chicken

I don’t naturally think of chicken and aubergine going together, but this dish proves they do. We’re having hot days and cooler nights so I think the boy is starting to appreciate hot dinners again.

Sea salt & white pepper

1tbsp cornflour

300g skinned chicken, in strips

3tbsp oil

1tbsp shaoxing rice wine

1 aubergine cut in batons and tossed in oil

2 garlic cloves, crushed

2.5cm ginger, grated

1 chilli, chopped

1tbsp chilli bean paste

1 spring onion, sliced

Sauce

100ml vegetable stock (cold)

1tbsp light soy sauce

1tbsp black rice vinegar

Put the salt, pepper and cornflour in a bowl and then toss the chicken in it until it is coated. Meanwhile put some Qin music on the CD player. It’s hypnotic and relaxing, which will help. Heat a wok with 1tbsp oil and stir fry the chicken. Keep it moving as the flour will want to stick. After a minute, add the rice wine and cook for another 2 minutes, then set aside.

Get the boy to make some plain basmati rice in the rice cooker. Sometimes I like to add a large lemon wedge to the rice water. This is one of those times.

Clean out the wok with kitchen paper and add another tbsp. of oil. Tell the boy it’s like a 747 being turned around for another flight even though it’s just landed. He looks cynical. Can't blame him. It's a dumb analogy. Add the aubergine and give it about 5 mins to cook through. Again keep turning it. Add a little water from time to time to create steam and help it along. Set aside.

Get the 747 ready for its third take off with the last spoonful of oil and cook the garlic, ginger, and chilli bean paste, just cooking for a few seconds before you add the aubergine back in. Add the sauce ingredients and when they start to bubble add the chicken back in. Once the sauce is thickened, tip in the spring onions.

The boy has fished out the Chinese bowls and chopsticks (Chomp Sticks he calls them) and the tiny teacups for Jasmine Tea. I think the elegance of the dish deserves the tea.