Aubergine and shredded chicken with black sesame vinegar
Silky steamed aubergine and hand-torn chicken under a tangy dressing of black sesame paste and black vinegar.
- 30 min
- Serves 3
- Steam
- Easy
Why it suits you: Blood-stasis types have a dull complexion and bruise easily, and nourishing the liver at Qingming helps the blood flow. Aubergine moves blood, black vinegar invigorates circulation, black sesame feeds the liver and kidneys and chicken builds qi — light, low in oil and appetising.
Method
Prep 15 min · Cook 15 min- 1Put the chicken breast into boiling water with the ginger, turn off the heat and leave covered for 15 minutes until cooked. Cool and tear into shreds.
- 2Cut the aubergines into long strips, lay skin side down on a plate and steam over boiling water on high heat for 8 minutes until soft.
- 3Mix the sesame paste, black vinegar, soy sauce, sugar, garlic and 2 tbsp warm water into a dressing.
- 4Pile the chicken onto the aubergine, pour over the dressing, scatter with sesame seeds and spring onion and serve with rice.
Chef's tips
- Steam the aubergine skin side down so it keeps its deep purple colour.
The TCM view
Aubergine is sweet and cool, clearing heat, moving blood and reducing swelling. Black vinegar is sour, bitter and warm, dispersing stasis and opening the appetite. Black sesame is sweet and neutral, nourishing the liver, kidneys and blood. Chicken is sweet and warm, warming the middle and boosting qi. Moving and nourishing blood together.
