Steps

1. Cut chicken thigh into bite-sized pieces, and chop onion (100g), eggplant (100g), and tomato (100g) into 2-3cm cubes.
   🕒 00:56
2. Generously season the cut chicken thigh (200g) with salt (to taste) and pepper (a pinch).
   🕒 01:28
3. Heat a frying pan and sear the chicken pieces, starting with the skin side. This step enhances the flavor by developing a nice sear and aroma.
   🕒 02:00
4. Once the chicken releases oil and develops a sear, add white sesame oil (2 tbsp) and sauté the onions, eggplants, and tomatoes.
   🕒 02:15
5. Stir-fry until the edges of the tomatoes soften and release their juices. Transfer the ingredients to a bowl.
   🕒 02:48
6. Wipe the frying pan clean, add white sesame oil (1 tbsp), and lightly sauté minced garlic (1 tbsp) and minced ginger (1 tbsp).
   🕒 03:05
7. Once fragrant, add doubanjiang (1 tbsp) and stir-fry. Then, add fried onions (2 tbsp), cumin (1/2 tsp), and curry powder (1 tbsp), and stir until well combined.
   🕒 03:32
8. Return the sautéed chicken and vegetables to the frying pan and mix with the spices.
   🕒 04:11
9. Add water (300ml). Once the ingredients are just covered with liquid, cover with a lid and simmer over low heat for 10 minutes. This simmering allows the tomato edges to disappear, the onions to soften, and the eggplants to become tender.
   🕒 04:29
10. Remove the lid, add mixed beans (100g), and season with ketchup (1 tbsp), sugar (1/2 tsp), salt (1/2 tsp), and milk (3 tbsp).
    🕒 05:04
11. After adjusting the seasoning, continue to simmer for about 5 minutes.
    🕒 06:16
12. Turn off the heat, and finish by drizzling with sesame oil (to taste) and chili oil (to taste). Your dish is ready!
    🕒 06:39