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, minced scallion and ginger, salt, and vinegar, each to taste.
Instructions
1. Peel the eggplant and cut it into rolling-cut chunks; set aside. Wash the chicken and chop it into small pieces; set aside.
2. Heat a wok over high heat, add oil and heat until it reaches about 60% of its smoking point, then add minced scallion and ginger and stir-fry until fragrant, then add the chicken pieces and dry-fry until fully cooked through, splash in soy sauce and Shaoxing wine and stir-fry for a moment, add clear broth and bring to a boil, then add the eggplant, reduce the heat to low and braise until the chicken and eggplant are tender and cooked through, season with salt, sprinkle with vinegar, and it is ready to serve. This soup has a unique flavor, savory and perfectly salted.