Ingredients with Measurements:
- 2 medium-sized eggplants, cut into bite-sized pieces
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the wok and set aside.
4. Add the eggplant to the wok and stir-fry until lightly browned and tender, about 5-7 minutes.
5. Add the garlic and ginger to the wok and stir-fry for 1-2 minutes.
6. In a small bowl, whisk together the soy sauce, Shaoxing wine, sugar, cornstarch, and water.
7. Pour the sauce into the wok and stir-fry until the sauce thickens and coats the eggplant, about 2-3 minutes.
8. Add the chicken back into the wok and stir-fry until heated through, about 1-2 minutes.
9. Season with salt and pepper to taste.
10. Garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 255
- Fat: 9g
- Carbohydrates: 19g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Shaoxing wine can be substituted with dry sherry or rice vinegar.
- Cornstarch can be substituted with potato starch or arrowroot starch.
Variations:
- Add sliced bell peppers or onions for extra flavor and texture.
- Use tofu instead of chicken for a vegetarian version.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to cut the eggplant and chicken into bite-sized pieces for even cooking.
- To prevent the eggplant from becoming too oily, sprinkle salt on the eggplant and let it sit for 10-15 minutes before cooking.
- For a healthier version, use less oil and reduce the amount of sugar.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with sesame seeds or chopped cilantro.
Garnishes:
- Sliced green onions, sesame seeds, chopped cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables, steamed bok choy, or a simple cucumber salad.
Troubleshooting advice:
- If the eggplant is too oily, blot it with a paper towel before serving.
- If the sauce is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sanbeiji is a traditional Chinese dish that originated in the Jiangxi province.
Flavor profiles:
- Savory, slightly sweet, and umami.
Serving suggestions:
- Serve as a main dish with rice or noodles.
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Region: Chinese