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Soya chicken with eggplant salad


  • Steam the eggplant in a bamboo steamer for about 10-12 mins until tender. Then drain.
  • To make the dressing, heat 2 tbsp vegie oil and 2 tspn sesame oil in a wok (or large non-stick pan).
  • Add the garlic, ginger, garlic-chilli sauce, fish sauce, sugar, spring onion, Chinese wine and lime juice. Stir, briefly cook and taste for seasoning.
  • Heat a good layer of vegetable oil in a heavy-bottomed pot to 180°C. Fry the chicken until crisp-golden all over and then drain well on kitchen paper towels.
  • Toss the eggplant with dressing to taste.
  • To serve, mound the eggplant on individual plates, top with the chicken and a little more dressing, and sprinkle with the chilli and coriander.


  • 4 Japanese eggplants, halved lengthways & then crossways
  • vegetable oil
  • 2 tspn sesame oil
  • 2 garlic cloves, grated
  • 1 heaped tbsp grated fresh ginger
  • 1 heaped tspn garlic-chilli sauce
  • 1 tbsp Asian fish sauce
  • 1 heaped tspn shaved palm sugar (or soft brown sugar)
  • 1 spring (green) onion, finely chopped
  • a splash of Chinese rice wine (or dry sherry)
  • juice of 1-2 limes
  • 1 bought Asian soy-sauce chicken, portioned
  • 1 long red chilli, finely sliced
  • 2 heaped tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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