A flavorful Filipino dish featuring chicken cooked with shrimp paste and served with fried eggplant.
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Slice the eggplant into desired pieces.
Heat cooking oil in a pan.
Add eggplant and fry until golden brown.
Remove from pan and set aside.
In a large pot, add water and bring to a simmer.
Add ginger, garlic, and shallots. Saute until fragrant.
Add the fresh whole chicken and cook until it starts to brown.
Stir in shrimp sauce, tomatoes, sugar, chicken powder, and spicy chilis.
Add the green chili and continue to simmer until the chicken is fully cooked.
Serve with fried eggplant and garnish with additional spicy chilis.
For a less spicy version, reduce the amount of spicy chilis.
Ensure the eggplant is thoroughly dried before frying to prevent oil splatter.
Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces for easier cooking and serving.
What can I use as a substitute for shrimp sauce?
You can use fish sauce as a substitute, but it will alter the flavor slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish less spicy?
Yes, reduce the amount of spicy chilis or omit them entirely.
Is this dish gluten-free?
Ensure that the shrimp sauce and chicken powder are gluten-free to make the dish gluten-free.
