January 22, 2014 - 15:25 GMT hellomagazine.com Sichuan aubergine with Hakka rice, with ginger and garlic. GALLERY Ingredients 2 aubergines 100ml chicken stock 3 teaspoons chilli bean sauce 2 tablespoons dark soy 2 tablespoons balsamic vinegar 2 tablespoons of xiaoxing rice wine (sherry) 3 teaspoons sugar 3 cloves crushed garlic 1 tablespoon grated ginger 1/2 teaspoons Sichuan pepper (ground) 4 tablespoons veg oil Salt and pepper 2 pouches rice 4-6 spring onions finely slicedMethod • Mix chilli bean paste, soy sauce, vinegar, rice wine, sugar and chicken stock. • Heat oil and fry aubergines for 7 mins • Add ginger and garlic and cook for 2 mins • Add sauce and cook for 5 mins • Scatter with spring onions, season and serve spooned over the Tilda Humara Mushroom Hakka rice.