Chinese chicken, aubergine, tofu and salted egg hot pot

    50 min

    A substantial one-pot recipe. This dish combines chicken, tofu, salted duck eggs and aubergines in a delicious and flavoursome sauce. Serve with freshly cooked rice.


    Quebec, Canada
    5 people made this

    Makes: 6 servings

    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g skinless chicken breast fillets, cut into chunks
    • 1 (396g) firm tofu, diced
    • 3 cooked salted duck eggs, shell removed
    • 1 tablespoon water
    • 1 tablespoon oil
    • 1 tablespoon finely chopped garlic
    • 2-3 aubergine, cut into chunks
    • water, as needed
    • 1 tablespoon oil
    • 1/2 tablespoon oil
    • 1 teaspoon fish sauce
    • 1 teaspoon dark soy sauce
    • 200ml chicken stock
    • 200ml water
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 1 spring onion, chopped

    Prep:15min  ›  Cook:20min  ›  Extra time:15min marinating  ›  Ready in:50min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. Meanwhile, blanch the tofu in boilling water for 2 minutes. Drain and place back into the saucepan.
    3. Separate the egg yolks from the egg whites. Mash the egg yolks with 1 tablespoon water. Finely dice the egg whites. Set aside.
    4. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until fragrant, 2-3 minutes. Add the aubergine and stir for 2-3 minutes. Add 2 tablespoon water and mix well, stir until dry. Repeat this procedure until the aubergine are soft and cooked through. Drain well and set aside.
    5. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the chicken until cooked through, 3-5 minutes. Set aside.
    6. Heat the same frying pan with 1/2 tablespoon oil over medium heat. Stir-fry the mashed egg yolk. Add the chicken, egg whites and fish sauce. Mix well and set aside.
    7. Transfer the aubergine over the tofu in the saucepan, then top with chicken. Add the dark soy sauce, chicken stock and water, stir to mix well. Heat over high heat until the mixture boils. Stir in the cornflour slurry to thicken the sauce. Add the spring onions and serve.


    Salted duck eggs can be purchased in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

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