Egg Plant in Kung Po Sauce (Serves: 4)



    • Deep-fry aubergine in hot oil till done. Drain and set aside.
    • Sauté garlic and ginger with oil till fragrant.
    • Add in minced chicken and stir-fry till fragrant. Pour in sauce-mix and bring to boil.
    • Add in aubergine and mix well.
    • Garnish with spring onion.

    Cooking tips: To avoid minced garlic sticking on to knife or cutting board, sprinkle a little salt while mincing.