Smoked Baby Chicken With Tomato And Eggplant Sambal

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85 ml light soy sauce

15 g (approximately 3cm) fresh ginger, peeled and finely chopped

3 tablespoons green ginger wine

2 tablespoons shaoxing rice wine

2 x 500g baby chickens, butterflied (or 8 boneless chicken thighs, as we did)

100 g woodchips (mankua is the best but any from your local barbecue store will work), soaked in water for 20 minutes, then drained

2 tablespoons jasmine tea leaves

1 tablespoon vegetable oil

2 eggplants, peeled and sliced lengthways into 12 wedges

1 tablespoon sea salt

4 roma tomatoes, cut in half lengthways

250 ml(1 cup) pat chun (Chinese sweetened vinegar)

2 red shallots, thinly sliced

2 garlic cloves, thinly sliced

1 red bird’s eye (thai) chile, thinly sliced

2 tablespoopns shaoxing rice wine

2 tablespoons kecap manis

1 large handful of coriander (cilantro) leaves

1 cup crispy fried sambal (recipe below)

1 tablespoon belacan shrimp paste, roasted

750 ml (3 cups) vegetable oil

6 red shallots, thinly sliced

3 long red chiles, thinly sliced on the diagonal

6 garlic cloves, thinly sliced

30 g (approximately 6cm) fresh ginger, peeled and thinly sliced

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