- 2 medium aubergines, cut lengthwise, into 1½cm/½in strips
- 125ml/4½fl oz vegetable oil, plus extra for brushing
- 4 spring onions, thinly sliced diagonally
- 3 red chillies, seeds removed, thinly sliced
- 4 tbsp Thai oyster sauce
- 1 tbsp fish sauce (nam pla)
- 2 tbsp coriander leaves
- 2.5cm/1 inch piece root ginger, peeled, cut into fine strips
- 4 chicken breasts, skin on
- 25g/1oz deep-fried spring onions
- Preheat the oven to 180C/365F/Gas 4.
- Place the aubergine strips in a wok or frying pan and cover with cold water.
- Bring to the boil, remove from the heat, drain and allow to cool.
- Dry the wok or frying pan, then place over a high heat with the vegetable oil and add the cooled aubergine.
- Make sure the aubergine pieces are evenly seared, but avoid too much stirring as this will make it mushy.
- Cook for 5-6 minutes until the aubergine is well browned. Stir in three-quarters of the sliced spring onions and half of the chillies.
- Pour off most of the oil, then return to the heat and stir in the oyster sauce and fish sauce. Cook for two minutes and set aside.
- In a small bowl mix together the remaining chillies and sliced spring onions with the coriander leaves and the ginger.
- Gently peel back the skin from the chicken breasts and spread the herb mixture evenly over the flesh.
- Pull the skin back over the flesh and brush with a little oil.
- Heat a griddle or frying pan until smoking and cook the breasts, skin side down, for two minutes.
- Turn and sear the other side for two minutes, then remove from the pan and place on a baking sheet.
- Roast in the oven for 10-15 minutes, until completely cooked through, remove from the oven and allow to rest.
- Place a mound of aubergine on each plate and place a piece of chicken on top. Sprinkle with the deep-fried spring onions and serve.