Spicy Eggplant Top with White Chicken Bits (炒辣茄子鸡)

I had a spicy eggplant version with ground pork and this is my another version with chicken bits.  This is of course healthier than ground pork as ground pork that we get in the store usually have lots of fat in it, unless you make your own ground pork with lean pork.  Since I always have skinless and boneless chicken breasts at home, why not I just cut it into tiny bits (instead of ground chicken) like a 鸡球 to substitute the ground pork.  I also used a different sauce for this, this is the sauce I used to stir-fry my kangkong belacan or any spicy Malaysian style vegetable.  My short-cut sauce that I can easily buy it in any Asian store here.

Ingredients:

• 1 Japanese eggplant, cut
• 1/4 cup of dried shrimps, soften
• Half boneless and skinless chicken breast, flatten and cut into tiny pieces/diced
• 2 cloves of garlic, minced
• Shrimp paste in oil (from Thailand), about 2-3 tsp.
• Chili paste (sambal oelek), 1 tsp. (more if you like it HOT)
• Fish sauce, 1 tsp.
• Sugar, 1 tsp.

Method:

1.  Mix the cut eggplant with a little salt and olive oil.  Bake in preheated 400'F oven for 10 minutes on lined aluminum foil.   Set aside.

2.  Heat up your wok with some canola oil.  When heated, add in garlic and dried shrimps, fry until fragrant without burning the garlic, add in tiny chicken bits, stir-fry until chicken is cooked.

3.  Add in eggplant, shrimps paste in oil, and fry until fragrant.  Add in chili paste, fish sauce and sugar.  Stir well and dish out to serve.