Chicken With Chinese Eggplant: A Wok-Seared Symphony

I remember the first time I tasted chicken with Chinese eggplant. It was in a tiny, bustling restaurant in San Francisco’s Chinatown. The air was thick with the aroma of soy sauce, ginger, and something subtly spicy. I was a culinary student at the time, and the complexity of flavors, the tender chicken, and the perfectly cooked eggplant was a revelation. It sparked a lifelong fascination with Chinese cuisine and the art of balancing sweet, savory, and spicy elements in a single dish.

Recipe Overview

• Prep Time: 2-4 hours
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes – 4 hours 15 minutes
• Servings: 4
• Dietary Type: Variable (See Variations & Substitutions)

Ingredients

• 1/2 lb boneless skinless chicken breast, sliced thin and cut into strips
• 1 teaspoon dried shrimp
• 2 tablespoons sherry wine (Shaoxing Cooking Wine)
• 3 garlic cloves, minced
• 1 large onion
• 2 medium eggplants
• 1 teaspoon hot sauce (Sriracha)
• 1/2 tablespoon dark soy sauce
• 1/2 tablespoon light soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon artificial sweetener or 1 teaspoon sugar
• 1 tablespoon tomato paste
• 4 teaspoons light olive oil or 4 teaspoons peanut oil, divided
• 1/2 cup chicken stock
• Brine Solution: 2 cups water, 1/4 cup kosher salt, and 1/4 cup sugar

Equipment Needed

• Wok
• Cooling racks
• Heavy cutting board
• Mixing bowl
• Whisk

Instructions

1. Brine the chicken: In a bowl, combine the water, kosher salt, and sugar for the brine solution. Submerge the chicken strips in this brine and refrigerate for 1 to 3 hours. This step ensures the chicken remains juicy and flavorful throughout the cooking process.
2. Soak the dried shrimp: Place the dried shrimp in a small bowl and cover them with the sherry wine (Shaoxing Cooking Wine). Allow them to soak for 1 to 3 hours. The sherry infuses the shrimp with a delicate flavor that will enhance the final dish.
3. Prepare the eggplant: Halve the eggplants lengthwise. Then, slice each half radially into 4 slices. Cut these slices into smaller, bite-sized pieces.
4. Draw out moisture from the eggplant: Arrange the cut eggplant pieces on cooling racks placed over the sink or cookie sheets. Sprinkle them generously with salt. Place a heavy cutting board on top to weigh them down. This helps to draw out excess moisture, preventing the eggplant from becoming soggy during cooking. Let them drain for at least one hour, or longer for best results.
5. Prepare the onion and garlic: Quarter the onion and then slice the quarters. Set aside. Mince the garlic cloves and set aside as well.
6. Drain and dry the chicken: After brining, remove the chicken from the brine and pat it dry with paper towels. This helps it to brown properly in the wok.
7. Strain the shrimp: Strain the shrimp out of the sherry wine, reserving the sherry. Discard the shrimp. The sherry now carries the essence of the shrimp, adding a subtle seafood note to the sauce.
8. Prepare the sauce: In a mixing bowl, combine the reserved sherry, hot sauce (Sriracha), dark soy sauce, light soy sauce, rice wine vinegar, artificial sweetener (or sugar), and tomato paste. Whisk all the ingredients together until well combined.
9. First Chicken Wok Sear: Add half of the light olive oil (or peanut oil) to the wok and heat it over high heat. Once the oil is hot, add the chicken and cook until about halfway done, ensuring it is browned on all sides. Remove the chicken from the wok and set it aside on a plate.
10. Second Oil Addition and Onions: Add the remaining oil to the wok and allow it to come to temperature. Add the onions and stir-fry for about 1 minute, until they start to soften.
11. Add Eggplant: Add the eggplant to the wok and stir-fry for about 5 minutes, until it begins to soften and slightly brown.
12. Combine all and add sauce: Return the partially cooked chicken to the wok. Pour the prepared sauce over the chicken and eggplant. Stir-fry until the chicken is fully cooked and the sauce has thickened, coating all the ingredients.
13. Serve: Serve the chicken with Chinese eggplant immediately over brown rice.

Expert Tips & Tricks

• Brining Time: While the recipe calls for 1-3 hours of brining, you can brine the chicken overnight for even better results. Just be sure not to over-brine, as it can make the chicken too salty.
• Eggplant Salting: Don’t skip the salting step for the eggplant. This is crucial for removing excess moisture and preventing a soggy dish. The heavier the weight on the eggplant, the more moisture you’ll remove.
• Wok Heat: A hot wok is essential for achieving the desired smoky flavor and preventing the ingredients from sticking. Make sure the oil is shimmering before adding the chicken and vegetables.
• Sauce Consistency: If the sauce becomes too thick, add a splash of chicken stock to thin it out. Conversely, if it’s too thin, simmer it for a few extra minutes to allow it to reduce.
• Flavor Adjustments: Taste the sauce before adding it to the wok and adjust the seasonings to your preference. If you like a sweeter dish, add a little more sugar. If you prefer more heat, add a dash more hot sauce.

Serving & Storage Suggestions

Serve the chicken with Chinese eggplant hot, ideally immediately after cooking, over a bed of fluffy brown rice. Garnish with a sprinkle of toasted sesame seeds or chopped green onions for added visual appeal and flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a wok or skillet over medium heat, adding a splash of chicken stock if necessary to prevent it from drying out. Reheating in the microwave is also an option, but the texture may be slightly softer. This dish is not ideal for freezing as the eggplant’s texture can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	235 kcal	N/A
Calories from Fat	55g	24%
Total Fat	6.2 g	9%
Saturated Fat	1 g	5%
Cholesterol	33.8 mg	11%
Sodium	402.9 mg	16%
Total Carbohydrate	23.2 g	7%
Dietary Fiber	10.1 g	40%
Sugars	9.4 g	37%
Protein	17.8 g	35%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: To make this dish gluten-free, ensure that you use tamari or gluten-free soy sauce instead of regular soy sauce. Check all other ingredients to ensure they are gluten-free as well.
• Vegetarian/Vegan: Substitute the chicken with firm tofu, sliced into strips. Be sure to press the tofu to remove excess water before cooking. Omit the dried shrimp and use vegetable stock instead of chicken stock.
• Spicy Level: Adjust the amount of hot sauce (Sriracha) to your liking. For a milder flavor, use a smaller amount or omit it altogether. For extra heat, add a pinch of red pepper flakes.
• Eggplant Variety: While Chinese eggplant is preferred for its tender texture, you can substitute it with other varieties such as Italian eggplant or globe eggplant. Just be aware that the cooking time may need to be adjusted.
• Sweetener: If you don’t have artificial sweetener or sugar, you can use honey or maple syrup instead.

FAQs (Frequently Asked Questions)

Q: Why do I need to brine the chicken?
A: Brining the chicken helps it retain moisture during cooking, resulting in a more tender and juicy final product. It also adds flavor.

Q: Can I skip the step of salting the eggplant?
A: While you can skip it, it’s not recommended. Salting the eggplant draws out excess moisture, which prevents it from becoming soggy when stir-fried.

Q: What can I use if I don’t have sherry wine (Shaoxing Cooking Wine)?
A: You can substitute dry sherry, rice wine, or even chicken broth in a pinch, although the flavor will be slightly different.

Q: How do I know when the chicken is fully cooked?
A: The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check the temperature.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce and cut the vegetables ahead of time. Store them separately in the refrigerator until ready to cook.

Final Thoughts

Chicken with Chinese eggplant is more than just a recipe; it’s a culinary journey that awakens the senses and transports you to the vibrant streets of Chinatown. Don’t be intimidated by the list of ingredients or steps – each one plays a crucial role in creating a harmonious blend of flavors and textures. So, gather your ingredients, fire up your wok, and get ready to experience the magic of this classic dish. I encourage you to experiment with the variations and substitutions to create your own signature version. And please, share your creations and feedback – I’d love to hear about your culinary adventures! This dish pairs wonderfully with a crisp, dry Riesling or a light-bodied beer.