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Spicy Eggplant with Chicken

September 30, 2008

Tuesday night I made this recipe from Blazing Hot Wok, and it was kind of amazing.  I believe it’s based on a Martin Yan recipe and if the rest of the book is anything like this, it might be going on my Christmas list.  I modified this a bit to accommodate the ingredients I had on hand, but it’s basically unchanged.  I think it will rival any Chinese dish you’ve ever had.  Serves 2 generously.


1/3 c chicken stock

2 T hoisin sauce

1 T soy sauce

2 t lime juice

1 lb Chinese eggplant

10 oz chicken breasts,  minced

1 T vegetable oil

3-4 cloves garlic, minced

2 t ginger, minced

Chili peppers to taste, stemmed and cut lengthwise (I used 2 Thai chilies, partially seeded, for medium heat)

Handful Thai basil leaves (optional)

3 green onions, sliced thinly on the diagonal (optional)

2 c cooked white rice


Heat oven to 350°.  Cut eggplants in half lengthwise and toss with a little oil and salt.  Spread, cut side up on a baking sheet and cook for 30 minutes, until softened.  Remove from oven and cut into 1 1/2″ lengths, then set aside.

In a small bowl, combine the stock, hoisin, soy sauce and lime juice.  Set aside.

Heat wok over medium high heat until hot.  Add 1 T oil to the wok and add garlic, ginger and chilies.  Stir fry 30 sec.  Add minced chicken breast and stir fry until just barely cooked, about 2 minutes.  Add eggplant and stir to incorporate.  Drizzle reserved sauce down the sides of the wok to carmelize the sauce.  Cook, stir frying, until mixture is heated through and sauce is thickened.  Remove from heat and stir in basil and sprinkle with green onions.  Serve over steamed rice.

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