Chinese Eggplant with Chicken

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At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, and chili, and since I had some chicken thigh meat that is what I prepared it with. Chicken thighs are more juicy and flavorful than chicken breast. The secret to the success of this dish was the use of some frozen cubes of concentrated chicken stock, which Conor rightly refers to as ‘flavor bombs’. The chicken stock adds an additional level of flavor. This dish was delicious and only took about half an hour to prepare from start to finish. I’ll definitely make it again. Here’s what I did…

Ingredients

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For 2 servings

2-3 Chinese eggplants

225 grams (.5 lb) boneless and skinless chicken thighs

6 Tbsp vegetable oil

1 big or 2 small shallots, minced

2 tsp freshly grated ginger

2 tsp minced chile pepper

1 tsp minced cilantro leaves

2 Tbsp soy sauce

2 Tbsp highly concentrated homemade chicken stock

salt

rice for serving

Preparation

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Wash and dry the eggplants and cut off both ends. Slice them into 1 cm (1/2 inch) rounds.

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Heat 4 Tbsp vegetable oil in a frying pan and brown the eggplant slices for 3 minutes on each side, seasoning the eggplant with salt. Do this in batches when your frying pan is not big enough.

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The eggplant is done when it is golden brown on both sides. Set aside.

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Season the chicken with salt. Heat the remaining 2 Tbsp vegetable oil in a frying pan and add the chicken. Stir-fry until the chicken has lost its raw color on all sides. Take it out of the pan with a slotted spoon and set aside.

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In the same frying pan add the shallots and sauté for about 5 minutes or until soft and fragrant. Do not allow the shallots to brown.

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Add the chili pepper and stir to incorporate.

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Add the ginger and stir to incorporate.

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Add the reserved eggplant and chicken as well as the chicken stock.

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Add the soy sauce.

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Cook over medium high heat, stirring, until most of the chicken stock and soy sauce has been absorbed.

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Serve with rice, sprinkled with the cilantro.

Wine pairing

This is nice with a dry but fatty riesling, such as a dry one from Mosel in Germany.

Flashback


Soufflés have a reputation of being difficult, but they are not that hard and extremely festive. Soufflés can be both sweet and savory. This raspberry soufflé is great for either breakfast or dessert.

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18 thoughts on “Chinese Eggplant with Chicken

    1. Shanna, there are several varieties of Oriental eggplant. The Chinese eggplant is longer, more pink than purple, and is lighter in taste and texture with a mild bitter flavor. Japanese eggplant is very similar to Chinese eggplant and many confuse it for the latter. It is a dark purple color without the mild bitter flavor of the Chinese eggplant. It is sweeter and has more moisture than the Aubergine. Then you have Filipino eggplant which have a green hue that mutes the universal purple color associated with eggplant. It has very mild flavor that is sweet yet mildly bitter, and the softest of the eggplants. From the looks of Stefan’s photos, it is a Chinese eggplant because of the color. We see all varieties in the DFW area and this year we grew the Japanese eggplant in our garden. It’s very tasty and made a great, although not traditional, ratatouille. Hope you are feeling better with your ribs.

      Liked by 1 person

  1. This sounds (and looks) delicious. Don’t think I’ve had the Chinese eggplant and chicken combination before. Spot on with the wine pairing too.

    What a great meal!

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  2. Again you’ve proved, Stefan, that food needn’t be complicated to be good. Although I’ve seen Chinese eggplant often, I’ve not tried i. I have tried Indian, though, which I find to be very similar to regular except for their size. I do agree with you about using thighs over breasts and cannot recall when I used breasts in a recipe.

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