Stir-Fried Spicy Fish-Fragrant Chicken and Eggplant...

I'll start off by saying there is absolutely zero fish in this over-the-top delicious spicy chicken and eggplant recipe, but what does it mean by fish-fragrant? The flavour of Chinese Chinkiang black vinegar combined with chili bean sauce, soy sauce, onions, garlic and ginger imparts a spicy, sweet slightly sour fish fragrance- a popular taste profile of the Szechuan region. Make this Chinese restaurant favourite at home easily with the right ingredients and a simple tip on cooking the eggplants without all that greasy oil. My family and I love it, and I have this inkling it will also stir up the savoury glands in yours too :D. 

Chinese eggplants are thin-skinned, less bitter and milder than American eggplants.

Stir-Fried Spicy Fish-Fragrant Chicken and Eggplant 
Serves 4 to 6 

1-1/2 lbs. chicken thighs, cut into strips 
¼ tsp. salt 
A few dashes of ground white pepper 
1 Tbsp. cornstarch 
1/3 cup Chinese cooking wine, divided 
2 green onions, cut into 2-inch pieces 
Cooking oil (sunflower, safflower or grapeseed) 
4 long Chinese eggplants, cut into 2-inch batons 
4 garlic cloves, chopped 
1 to 2 Tbsp. Toban Djan (chili bean sauce)- I use Lee Kum Kee 
3/4 cup water 
2 Tbsp. soy sauce 
1 to 2 Tbsp. Chinkiang black vinegar or/ substitute with a tart dark balsamic vinegar  
Chopped green onions and/or cilantro for garnish 

Marinate the chicken mixed in salt, pepper and cornstarch for an hour if possible.

Heat the skillet/wok on medium-high heat. Add 1 Tbsp. oil and then green onions. Let sizzle for a minute, then add chicken strips. Stir-fry for one minute, then drizzle 2 Tbsp. Chinese cooking wine and cook for two minutes more. Remove onto a plate and set aside.

Heat 2 Tbsp. oil in the pan over medium heat. Add eggplants and stir-fry occasionally until browned, then cook, stirring for five minutes until softened. NOTE: Add drops of water every minute to help steam and soften the eggplants. Transfer to the serving plate and set aside. 

Place the skillet back on high heat and add 1 tsp. oil, chili bean sauce, ½ chopped garlic and let sizzle for 30 seconds. Then add ¼ cup cooking wine, water, soy sauce, and black vinegar. Let it come to a boil, then return the eggplant, followed by the chicken and stir-fry with remaining garlic two minutes more. Pour onto serving plate. Garnish with green onions/cilantro.

Cooking with my seniors' students over in Chinatown today! Two skillets going for two Szechuan flavour profiles-- one with chili garlic sauce, and the other one with Toban Djan chili bean sauce- the underlying spiciness in my fish-fragrant version.

Did you know there are officially 26 Szechuanese spicy profile combinations?

Serving delicious chicken and eggplant over steamed rice...

Or try something different... like serve your Chinese dishes alongside Steamed Rice Rolls dressed with soy sauce.

Rounding the meal out with a side of stir-fried snow peas with garlic.

And then countering the spicy with some sweet, giving an early nod to Halloween with this classic Taro Coconut Tapioca Soup Dessert as the second recipe in my morning's Chinese cooking class. Nummy...

Taro Coconut Tapioca Soup Dessert

Full Recipe:

Stir-Fried Spicy Fish-Fragrant Chicken and Eggplant 

Serves 4 to 6

1-1/2 lbs. chicken thighs, cut into strips
¼ tsp. salt
A few dashes of ground white pepper
1 Tbsp. cornstarch
1/3 cup Chinese cooking wine, divided
2 green onions, cut into 2-inch pieces
Cooking oil (sunflower, safflower or grapeseed)
4 long Chinese eggplants, cut into 2-inch batons
4 garlic cloves, chopped
1 to 2 Tbsp. Toban Djan (chili bean sauce)- I use Lee Kum Kee
3/4 cup water
2 Tbsp. soy sauce
1 to 2 Tbsp. Chinkiang black vinegar or/ substitute with a tart dark balsamic vinegar

Chopped green onions and/or cilantro for garnish

Marinate the chicken mixed in salt, pepper and cornstarch for an hour if possible.

Heat the skillet/wok on medium-high heat. Add 1 Tbsp. oil and then green onions. Let sizzle for a minute, then add chicken strips. Stir-fry for one minute, then drizzle 2 Tbsp. Chinese cooking wine and cook for two minutes more. Remove onto a plate and set aside.

Heat 2 Tbsp. oil in the pan over medium heat. Add eggplants and stir-fry occasionally until browned, then cook, stirring for five minutes until softened. NOTE: Add drops of water every minute to help steam and soften the eggplants. Transfer to the serving plate and set aside.

Place the skillet back on high heat and add 1 tsp. oil, chili bean sauce, ½ chopped garlic and let sizzle for 30 seconds. Then add ¼ cup cooking wine, water, soy sauce, and black vinegar. Let it come to a boil, then return the eggplant, followed by the chicken and stir-fry with remaining garlic two minutes more. Pour onto serving plate. Garnish with green onions/cilantro.