Bamboo eggplant and chicken

Trang Nguyen

photo I recently ate a Chinese restaurant and thought I should copy! Here it is!! This is my version of the famous Chinese eggplant dish but mine is with chicken instead of pork!

Secret is in the beans! This is it! You gotta use this!


2 Chinese eggplants (cut up in large 2 inch pieces rotating the eggplant as you cut so it's uneven. Then deep fried for 60 seconds)- this is important!! This is what makes the eggplant stay purple and thoroughly cooked through.

1/2 package of stop bamboo shoots in brine (rinsed well and drain)
1/4 cup of Thai basil leaves
4 cloves of garlic
1 tablespoon of minced ginger
3 tablespoon or bean sauce (salty so add more or less to your liking)
2 tablespoon seeet soy sauce
1 tablespoon pepper flakes (add more or less is you like it more or less spicy)
Sugar (use this to balance out the salty bean sauce)
Pepper to your liking


In a wok:

Use vegetable oil and cook the bean sauce until boiling. Add garlic, chili, ginger and continue to let simmer. Then add sweet soy sauce and add the sliced chicken and striped bamboo shoots. When chicken is cooked, add the pre-fried eggplant, basil and fold evenly. I like to top with more green onions or chives but didn't have any so I used a little cilantro. Serve with rice.


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