Eden Road Pinot Gris – Chicken, Aubergine and Mushroom Stir-fry in XO Sauce
This is a simple dish to make. You can either make it for 6 adults, or halve the recipe for fewer people or make this in bulk and freeze for later (don’t add the fresh herbs at the end). This recipe also contains some of the same ingredients as the beef fillet and Shiraz recipe, so it’s great for adding any type of leftover vegies, or whatever you have on hand.
This recipe is done in batches and brought together at the end. It’s a relatively quick recipe if you have all your prep done and you can stir as you sip your pink Pinot Gris. I also don’t have a wok so I use a mighty big frying pan. Feel free to add a hit of chilli if you like things hot and spicy, the wine can handle it if you can.
5 chicken breasts, sliced thinly
2 king brown mushrooms, chopped into 3cm chunks
½ bunch enoki mushrooms, slice into thirds
4 Japanese aubergines, chopped into 3cm chunks
4 small spring onions, sliced into 2 cm batons
5 garlic cloves, chopped finely
5cm knob of fresh ginger, chopped finely
1 bunch each of Thai basil, Vietnamese mint and coriander, washed and leaves separated from the stalks
2/3 200gm jar XO sauce
1c chicken stock
1/4c soy sauce
Juice of one lime
1Tb dark brown sugar
Vegetable oil for frying
Fry the chicken until just cooked, pour into a bowl and set aside to keep warm. Add a little more oil to the pan and add the aubergine and fry on high until brown, add the dark brown sugar and allow the sugar to melt and bubble up, then add 1/4c water so it turns into a dark caramel sauce that coats the aubergine, this will all take about 10 minutes at the most. Pour into the bowl with the chicken and keep warm.
At this stage you’re almost ready to serve the dish, so make sure you’ve got your rice cooker on and your rice almost done, as the final stage takes no more than 10 minutes. Add a little more oil to the pan, add the garlic, ginger and white parts of the spring onions and fry on medium heat for 3 minutes. Add the mushrooms and fry for 3 minutes. Add the XO sauce, the soy sauce and chicken stock and turn the heat to high simmer until the liquids reduce a little, around 5 minutes. Now add the chicken, aubergine (and all the juices) and a big handful of the mixed herbs and coat everything in the sauce, heat through until the herbs are wilted and the dish is hot.
The last stage is to add the green part of the spring onions, squeeze in the fresh lime juice and serve over rice. Now add as much of the remaining herbs to the dish so there is good mix of wilted herbs and fresh vibrant herbs. This really makes the dish vibrant and delicious.
Serve with a chilled Eden Road Pinot Gris and try not to finish the whole bottle in one sitting.