Steps

1. Trim the ends off 2 eggplants (approx. 200g) and cut them in half lengthwise.
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2. Make diagonal cuts on the skin side of the eggplant.
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3. Cut the scored eggplant in half lengthwise again, then in half crosswise, to create pieces about a quarter of the original length. This technique helps the eggplant cook through faster and absorb more flavor, resulting in a tender texture.
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4. Soak the cut eggplant in water for about 5 to 10 minutes to remove bitterness.
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5. In a bowl, combine 1.5 tbsp Mirin (Sweet Rice Wine), 1 tbsp Oyster Sauce, 0.5 tbsp Soy Sauce, 1 tsp Grated Garlic, and 1 tsp Sugar. Mix well.
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6. Cut 1 Chicken Thigh (approx. 300g) into bite-sized pieces.
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7. Season the cut chicken thigh with a pinch of salt, then coat evenly with Potato Starch (as needed). Coating with potato starch helps retain the chicken's moisture, making it tender and juicy.
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8. Drain the soaked eggplant thoroughly in a colander.
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9. Add the drained eggplant and 1 tbsp Vegetable Oil to a frying pan. Toss to coat the eggplant evenly with oil.
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10. Heat the pan over medium heat and arrange the eggplant with the skin side down.
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11. In the empty spaces, arrange the chicken pieces with the skin side down. Cook until the chicken skin is browned. Cooking both the eggplant and chicken skin-side down first ensures a beautiful color for the eggplant.
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12. Once browned, flip the eggplant and chicken.
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13. Cover the pan and steam-fry over medium heat for 2 minutes. Steaming ensures the chicken and eggplant are cooked through, resulting in tender chicken and melt-in-your-mouth eggplant.
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14. Remove the lid after steaming and mix the chicken and eggplant together.
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15. Re-mix the prepared sauce and pour it into the pan.
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16. Continue to cook over medium heat, stirring constantly to coat the ingredients with the sauce and reduce the liquid. Reducing the sauce allows it to cling to the ingredients and enhances the flavor.
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17. Once the sauce has thickened and coated the ingredients, it's ready. Enjoy!
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