Salted Fish & Diced Chicken With Eggplant Hot Pot 鹹魚雞粒茄子煲 | Chinses Restaurant Burnaby Brentwood

1. Dice the salted fish for later use, cut the chicken thighs into cubes and marinate with cornstarch for later use, and slice the prince mushroom.
2. When the oil is hot in the hot oil pan, cut the eggplants and put them in slightly fried yellow, and set them aside.
3. Put in the salted fish and fry it until golden brown, then take it out and set aside, put a tablespoon of oil into the pan, sauté the minced garlic, add oyster sauce and fry until fragrant, then add the eight chicken pieces and saute for about 3 minutes, then add the prince mushroom and stir-fry.
4. Fry the eggplant again, season with salt, sugar, and dark soy sauce, add three tablespoons of broth, and let the soup thicken for a while, then return to the pot and stir-fry the salted fish and spring onion for a while to serve.

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