Ingredients

The following ingredients have 4 Servings
  • 3 Chinese eggplants (, cut into bite-sized pieces (about 1 lb/450 g) (*Footnote 1))
  • 1 tablespoon peanut oil ((or vegetable oil))
  • 2 teaspoons Sichuan peppercorns
  • 8 oz (225 g) ground chicken ((*Footnote 2))
  • 1 1/2 to 2 tablespoons doubanjiang ((*Footnote 3))
  • 4 green onions (, sliced with some green part reserved for garnish)
  • 2 cloves garlic (, minced)
  • 1 ” (2.5 cm) ginger (, minced)
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 cup chicken stock ((or water))
  • 1 tablespoon homemade chili oil
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instruction

  • Add the oil and sichuan peppercorns to a large skillet and cook over medium heat. Let the peppercorns cook until they are fragrant and turn brown, about 5 minutes. Remove the peppercorns using a spatula without removing the oil, and transfer them into a small bowl. (*Footnote 4)
  • Add the ground chicken and spread it across the pan. Top with the doubanjiang. Let the chicken cook for 30 seconds to 1 minute until the bottom turns golden. Stir with the doubanjiang and cook until the chicken is almost cooked through, 1 to 2 minutes.
  • Add the green onions, ginger, and garlic. Continue cooking for another 30 seconds to a minute to release the fragrance.
  • Pour in the Shaoxing wine. Immediately use your spatula to scrape off any browned bits from the pan.
  • Add the eggplant, stock, chili oil, soy sauce, and sugar. Stir gently to incorporate everything. Bring to a boil, then cover. Simmer over medium-low heat until the eggplant is cooked through, about 7 minutes. Carefully taste one piece of eggplant to make sure it reaches your desired texture. Let cook a bit longer if needed.
  • Mix together the cornstarch and water together in a small bowl and stir until fully dissolved. Drizzle over the sauce and turn the heat back to medium. Stir constantly and cook until the sauce has thickened. Transfer everything to a serving plate. Garnish with the reserved green onion, if using.
  • Enjoy hot as a main dish over steamed rice or boiled noodles.