Steps

1. Finely chop the scallions, ginger, and garlic separately.
   🕒 00:42
2. Peel the skin of 3 medium eggplants in a striped pattern.
   🕒 00:54
3. Cut each eggplant in half lengthwise, then make one cut horizontally and two cuts vertically partway through. (This is the trick!) This helps them cook through and absorb the sauce easily.
   🕒 01:00
4. Heat 2 tbsp Refined Sesame Oil in a frying pan and arrange the cut eggplants.
   🕒 01:40
5. Cover and cook the eggplants for 1 minute and 30 seconds. Once browned, flip them over and cook similarly until nicely browned all over.
   🕒 02:08
6. Transfer the browned eggplants to a plate.
   🕒 02:47
7. In the same frying pan, add 50g Ground Chicken and stir-fry until it turns white.
   🕒 02:56
8. Once the ground chicken changes color, add 1 tbsp Refined Sesame Oil and 1 tsp Doubanjiang (Spicy Bean Paste) and stir-fry.
   🕒 03:07
9. Add the minced scallions, ginger, and garlic and stir-fry until fragrant.
   🕒 03:25
10. Add 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Soy Sauce, 100ml Stock, and 2 tsp Sugar, and simmer for 2 minutes. (This is the trick!) Simmering enhances the umami.
    🕒 03:38
11. Return the fried eggplants to the simmered sauce, add 1 tbsp Ketchup, and cook, allowing the sauce to penetrate.
    🕒 04:21
12. Gradually add 1-2 tbsp thickened Potato Starch mixture while stirring to thicken the sauce.
    🕒 05:03
13. Finish by drizzling in 1 tbsp Sesame Oil and Chili Oil (to taste).
    🕒 05:21
14. Plate and serve, garnished with snow peas. Enjoy!
    🕒 06:11