Stir Fry Chicken with Chinese Eggplant
ID: 2e8de631...
A savory, slightly spicy, and classic Cantonese-style stir-fry featuring tender chicken breast slices and soft Chinese eggplant tossed in a rich, flavorful bean sauce.
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🍳 Cooking Flow
Marinate the chicken with salt, white pepper, oil, and cornstarch. → Prepare the mixed stir-fry sauce and the cornstarch thickening slurry in separate bowls. → Stir-fry the eggplant wedges in hot oil until slightly soft, then transfer them out. → Pan-fry the chicken until browned, then stir-fry with ginger, onion, and cooking wine. → Re-add the eggplant, pour in the sauce, and thicken with the cornstarch slurry before serving.
Cooking Steps
Brief Cooking Order
Marinate the chicken with salt, white pepper, oil, and cornstarch. → Prepare the mixed stir-fry sauce and the cornstarch thickening slurry in separate bowls. → Stir-fry the eggplant wedges in hot oil until slightly soft, then transfer them out. → Pan-fry the chicken until browned, then stir-fry with ginger, onion, and cooking wine. → Re-add the eggplant, pour in the sauce, and thicken with the cornstarch slurry before serving.
Introduction
A savory, slightly spicy, and classic Cantonese-style stir-fry featuring tender chicken breast slices and soft Chinese eggplant tossed in a rich, flavorful bean sauce.
Step 1
Place the sliced chicken in a bowl. Add a pinch of salt, white pepper, 1 tablespoon of oil, and 1 tablespoon of cornstarch. Mix well by hand to coat the chicken evenly.
Step 2
Prepare the stir-fry sauce by combining 1/4 cup of water, 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, 1 teaspoon of hot chili bean sauce, and 1 teaspoon of sweet bean sauce in a small bowl. Stir well. In another small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a thickening slurry.
Step 3
Heat a wok with oil. Add the eggplant wedges and stir-fry them until they are lightly browned and slightly softened, then remove them from the wok and set aside.
Step 4
Add more oil to the wok, then place the marinated chicken in the hot oil. Spread the chicken pieces out and sear them until they turn slightly golden brown.
Step 5
Add the ginger slices and sliced red onion into the wok with the chicken and stir-fry to release their aroma.
Ingredients List
Important Notes
Marinating the chicken breast with cornstarch and oil locks in the moisture, keeping the chicken incredibly tender.
Chinese eggplant acts like a sponge and absorbs oil quickly; cooking it first ensures it gets tender without turning soggy.
Make sure to stir the cornstarch slurry right before pouring it into the wok, as cornstarch settles to the bottom very quickly.
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