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Eggplant and Chicken Mince Hot Pot

Written on: March 22, 2013

Enough of MKR! Get into the kitchen and knock over this really simple and extremely yummy hotpot. It’s not winter hotpot cooking but Asian hotpot cooking. Eggplants are in plentiful supply at the moment and one of my favourite veges (not interestested in the vege vs fruit argument, in my kitchen they are a vege). They add a lovely, creamy texture to this dish which really soaks up the flavours.

I’m also very partial to rice noodles, which go really well with this dish but brown rice is also an excellent choice.

Ingredients

• ¼ cup olive oil
• 1 large eggplant, halved, sliced
• 1 onion, cut into wedges
• 2 garlic cloves, minced
• 1 red chilli, sliced (I use Wollombi Charcoal Chilli Shiraz Jam *)
• 350g chicken mince
• 8 mushrooms, quartered
• ¾ cup chicken stock
• 2 tablespoons char sui sauce
• 80g baby spinach
• sliced green onion
• rice, to serve

Method

Heat 2 tablespoons of oil in a medium saucepan on high. Fry eggplant for 2-3 minutes, until golden and tender. Remove. Set aside and cover.

Heat remaining oil in the same saucepan. Saute onion for 2-3 minutes until tender. Stir in garlic and chilli and cook for 1 minute.

Add mince and cook for 4-5 minutes, until browned, breaking up lumps with the back of a spoon. Add mushrooms and cook for 2-3 minutes until tender.

Stir in stock, char sui and eggplant. Bring to the boil. Reduce heat to low and simmer, uncovered, for 3-4 minutes, until slightly thickened.

Stir spinach through, cook 1 minute until wilted. Sprinkle with green onion and serve with rice.

TOP TIPS

• I use pork – I like the way pork seems to absorb the flavour’ better than chicken. Or maybe I just have a chicken 'thing'. Beef or veal is also an option.
• there was a note with this recipe suggesting if you don’t have Char Sui sauce you could substitute Hoi Sin. You could but it would be a total different dish…. Char Sui & Hoi Sin don’t have too much in common.

* this Shiraz Chilli Jam is so good! I had a chat with my local producer of this little gem and he informs me they don't do online selling at present but they are heading that way. He also produces an amazing Green Chilli Gumbo and Chilli Lime Sambal. We just might have some samples with us at the Gold Coast Expo! Let us know if you're interested in getting your hands on some.

 

 

 

 

 

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