Microwave Eggplant Clay Pot
Microwave-cooked eggplant claypot with diced chicken, salted fish paste, and chu hou paste.
Ingredients
Eggplant (trim ends, cut into long strips)
400 g
Diced chicken
100 g
Crispy salted fish paste
10 g
Diced celery
50 g
Diced green and red bell peppers
20 g
Minced garlic
to taste
Chopped scallions
to taste
Chu Hou paste
30 g
Superior stock
250 ml
Cooking wine
to taste
Vegetable oil
to taste
Cornstarch
to taste
Light soy sauce
to taste
Sesame oil
to taste
Instructions
1
Step 1
Trim the ends off the eggplant and cut it into long strips.
2
Step 2
Heat 200 ml of vegetable oil in the microwave on high for 5 minutes, add the eggplant strips and microwave on high for 3 minutes until cooked, then remove and drain off the oil.
3
Step 3
Pour some vegetable oil into a microwave-safe dish and heat on high for 2 minutes, then add the minced garlic, diced celery, diced peppers, and Chu Hou paste and stir well. Microwave on high for 1 minute more. Add the diced chicken and stir to combine, then add the cooking wine, superior stock, eggplant strips along with the other ingredients, and crispy salted fish paste. Microwave on high for 5 minutes, then season with a pinch of cornstarch, add a little vegetable oil, transfer to a clay pot, and microwave on high for 2 minutes until bubbling. Finish with chopped scallions and sesame oil, cover, and bring directly to the table.
