1kg (2 lb 3 oz) Japanese eggplants (about 8), trimmed
1 tbsp green Sichuan peppercorns
1 tbsp vegetable oil
3 cloves of garlic, grated
1 tbsp grated ginger
2 tablespoons doubanjiang*
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp caster (superfine) sugar
2 spring onions (scallions), trimmed, finely sliced on the diagonal
steamed rice, to serve
A firm family favourite now.
HAINANESE CHICKEN, what a great recipe, cooked tonight here in India for a Sunday evening supper, everyone without exception enjoyed it. Thanks Marion