Ingredients: ( serve 4 pax )

• 2 eggplants
• 1 whole chicken leg
• 1 chili
• 1 spring onion

Seasoning:

1 tbsp of Lee Kum Kee Scallop Sauce, soy sauce, oyster sauce, sugar, Lee Kum Kee Hoisin Sauce and MSG for taste and some water

Method:

1. Wash & clean chicken, debone and cut into cubes.
2. Wash & clean eggplants, cut into strips.
3. Wash & clean & chop spring onion and chili.
4. Heat oil in wok, fry eggplants until light brown, drain.
5. Add in chicken and blanch swiftly in hot oil, drain.
6. Heat oil in wok, add in Lee Kum Kee Scallop Sauce, Lee Kum Kee Hoisin Sauce, chili, eggplants and chicken fry until fragrant.
7. Then add in other seasoning and some water braise 10 minutes, sprinkle chopped spring onion on top and serve.

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