Sweet & Sour Chicken with Eggplant

SERVES 4

You can use store-bought sweet & sour sauce, but this homemade version is worth the effort.

1/4 cup (60ml) chicken stock

1/4 cup (60ml) tomato ketchup

170g brown sugar

2/ 3 cup (165ml) rice wine vinegar

2 tbs dark soy sauce

1 tsp Chinese five spice powder

3 garlic cloves, finely chopped

2 tbs ginger, finely chopped

4 (about 400g total) chicken thigh fillets, thinly sliced

1/ 3 cup (80ml) sunflower oil

250g eggplant, cut into 1cm pieces

3 long green shallots, thinly sliced, plus extra to serve

4 cups (580g) cooked long grain or jasmine rice Roasted cashews and coriander, to serve

To make the sweet and sour sauce, place stock, ketchup, sugar, vinegar, soy sauce, five spice powder, garlic and half the ginger in a deep saucepan over mediumhigh heat and bring to the boil. Reduce to a simmer, stirring to dissolve sugar. Simmer for 10-12 minutes until slightly thickened. Remove from the heat and set aside to cool. Once cooled, place half of the marinade in a bowl with the chicken and stir to coat.

Heat half of the oil in a large frypan or wok over high heat. Add remaining 1 tbs ginger and eggplant and stir-fry for 3-4 minutes until golden. Remove using a slotted spoon and set aside. Return wok to high heat with remaining 2 tbs oil. Add shallots and stir-fry for 2-3 minutes until just softened. Add chicken with the marinade and stir-fry for 4-5 minutes until browned. Add 1 tbs sweet and sour sauce and rice, and stir to coat in the sauce. Cook, without stirring, for 2-3 minutes to caramelise some of the rice. Drizzle with remaining sweet and sour sauce and top with roasted cashews and coriander to serve.