Ingredients
250 g bone-in chicken (about 1/2 lb), 150 g eggplant (about 1/3 lb), 500 g clear broth (about 2 cups).
Seasonings
Soy sauce, Shaoxing wine, scallions, minced ginger, salt, and vinegar, each to taste.
Instructions
1. Rinse the chicken and chop into small pieces; peel the eggplant and cut into rolling knife chunks, then set aside.
2. Heat a wok over high heat, add oil and heat until it reaches about 60% of its smoking point. Add chopped scallions and ginger, stir-frying until fragrant. Then add the chicken pieces and stir-fry thoroughly until cooked through. Splash in soy sauce and Shaoxing wine, stir-frying briefly. Pour in clear broth and bring to a boil. Add the eggplant, then reduce the heat to low and simmer the eggplant and chicken together until the eggplant is tender and soft. Season with salt, sprinkle with vinegar, and serve immediately.