Chicken And Eggplant Stir-Fry With Spicy Black Bean Sauce Recipe

INGREDIENTS:

• 2 boneless chicken breasts (about 1 1/2 lbs)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• pinch of salt and white pepper
• 2 large, slender Asian eggplants
• 2-3 cloves garlic, minced
• 1 tablespoon Chinese black bean chili sauce (doubanjiang), or substitute with about a teaspoon each of soy sauce and some kind of chili sauce such as sambal olek or Sriracha
• 2-3 tablespoons neutral oil, such as vegetable or peanut
• 1 cup water
• 2 teaspoons cornstarch mixed with 1/2 cup of cold water
• steamed rice for serving

INSTRUCTIONS:

1. Slice the chicken into thin pieces along its grain. Transfer to a bowl and mix with the 1 teaspoon each of sesame oil, soy sauce and cornstarch, and the pinch of salt and white pepper. Cover and chill while you prepare the rest of the ingredients (or up to a couple hours).
2. Holding from the stem of the eggplant over a cutting board, slice about a 1-inch piece at a diagonal cut off the tip. Turn the eggplant a quarter rotation and cut another piece of off the tip. Turn again, and cut another piece, and repeat until you reach the top of the eggplant. Repeat with remaining eggplant, and discard the stems.
3. Place the chicken, eggplant, garlic, black bean chili sauce, oil, and cornstarch-water slurry all within easy reach of the stove. Heat about 1 tablespoon of the oil in a wide saucepan or wok over high heat. Once it begins to sizzle and pop a bit, add about half the minced garlic and the chicken and spread around the pan. Let cook about 1 minute, stirring occasionally, to just slightly brown the chicken in parts (the chicken doesn’t need to be fully cooked through) and remove from pan, transferring to a bowl.
4. Add another tablespoon of oil to the same pan, and add the remaining garlic and the eggplant. Stir frequently for 1-2 minutes. Add the water and chili bean sauce and bring to a boil, stirring occasionally. Let simmer until the water is almost halfway cooked off and the eggplant is nearly tender and translucent. Add the chicken to the pan and stir another minute or two until the mixture is bubbling again and the chicken and eggplant are cooked through. Taste for seasoning, adding soy sauce if desired. Once flavor is correct and the mixture is still bubbling, give the cornstarch-water slurry another stir in its bowl and pour into the pan, stirring it immediately into the liquids. Continue to stir as the mixture bubbles and thickens. Remove from pan and serve immediately.

Source: Not Eating Out In New York

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