香茄蚝油焖鸡腿 ~ Stew Chicken Leg with Eggplant & Oyster Sauce

食谱取自 ：我家海陆菜单

香茄蚝油焖鸡腿

材料：

2只  鸡全腿 ( 洗净，剁块 )
1条 茄子（ 连皮切条）
1大匙  蒜茸
2大匙   素食蚝油
300ml  清水
少许盐

做法 ：

1. 鸡腿川烫待用。

2. 锅里烧热适量的油，将茄子用热油略泡一会（ 拉油），捞起，沥干油份待用。

3. 锅里留约1大匙油，爆香蒜茸，放入鸡块，素食蚝油大火炒匀，放入清水，茄子以中火焖至半收汁，加入盐即可上桌。

Recipe source : Surf-and-Turf Recipes from Home

Stew Chicken Leg with Eggplant & Oyster Sauce

Ingredients :
2 whole chicken legs ( cut into pieces )

1 eggplant with skin ( cut into strips with skin )
1tbsp chopped garlic
2tbsp vegetarian oyster sauce
300ml water
a pinch of salt

Method :

1. Scald the chicken pieces in hot boiling water and put aside .

2. Heat some oil in a wok , then parboil the eggplant in hot oil . Remove , drain well and set aside .

3. Leave around 1tbsp oil in the wok and sauté chopped garlic until fragrant .Put in the chicken pieces and vegetarian oyster sauce , then fry to combine on high heat . Add in plain water , eggplant and stew on medium heat until half the sauce is dried . Add in salt to taste and serve .