魚香茄子汁
YÜ HEUNG KE JI CHAP
Six to ten garlic cloves, minced.
Equivalent amount of ginger, minced.
Three scallions, minced.
Three fresh hot peppers, minced.
Half a cup sherry or rice wine.
Three TBS hot bean paste (辣豆瓣酱 'laat dau-baan jeung').
Three TBS soy sauce.
Three TBS fragrant black vinegar (鎮江香醋 'jan-gong heung-cho').
One TBS of chili-garlic sauce.
A teaspoon of sugar.
Cooking oil.
A brisk dash dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
Innovation: one cup of good chicken stock, and a tablespoon of corn starch whisked with two tablespoons of luke-warm water. This way there will be enough for multiple servings of bird.
Heat a pan with the cooking oil, and dump the garlic, ginger, scallion, and chili into it. Stirfry till the fragrance rises and the garlic is golden. Splash the sherry into the hot pan, let it flame, then mix everything else in, and continue, stirring as you go. Add more water if necessary, when it's done decant to a gravy boat.
Originally from this post: IT'S ALL WHITE MEAT
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