I almost ended up eating at Little Asia yesterday except that the majority of my friends opted to train our sights on this tea place called Bubble Tea. And since my palate still was looking for the kung pao chicken this morning, I decided to cook the next best thing, oriental chicken with sliced eggplants.
It was to be my hubby, Jake’s, baon and breakfast for me. Okay, how did I do it?
I made 5 strips of chicken crispers , cut it 1 inch long and set it aside. Sliced native eggplants the size of the chicken crispers, too.
In a skillet, I poured 1/4 cup of canola oil and 2 tbsps sesame oil (optional). Sauted 4 round slices of ginger and mixed in 1/4 cup of hoisin sauce. With the sauce heated up and ready, I just tossed in the chicken crispers and eggplants into the skillet until they were well coated and eggplants half cooked and tender.