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Mapo Eggplant (麻婆茄子)

4 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
  • Molluscs: not fully checked
  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 1 lb Chinese eggplants (about 2 small) (, cut into bite-sized pieces(*Footnote 1))
  • 1 tablespoon peanut oil ((or vegetable oil))
  • 2 teaspoons Sichuan peppercorns
  • 8 oz ground chicken ((*Footnote 2))
  • 1 1/2 to 2 tablespoons doubanjiang ((*Footnote 3))
  • 4 green onions (, sliced with some green part reserved for garnish)
  • 2 cloves garlic (, minced)
  • 1 ” ginger (, minced)
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 cup chicken stock ((or water))
  • 1 tablespoon homemade chili oil
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method

  1. Add the oil and sichuan peppercorns to a large skillet and cook over medium heat. Let the peppercorns cook until they are fragrant and turn brown, about 5 minutes. Remove the peppercorns using a spatula without removing the oil, and transfer them into a small bowl. (*Footnote 4)
  2. Add the ground chicken and spread it across the pan. Top with the doubanjiang. Let the chicken cook for 30 seconds to 1 minute until the bottom turns golden. Stir with the doubanjiang and cook until the chicken is almost cooked through, 1 to 2 minutes.
  3. Add the green onions, ginger, and garlic. Continue cooking for another 30 seconds to a minute to release the fragrance.
  4. Pour in the Shaoxing wine. Immediately use your spatula to scrape off any browned bits from the pan.
  5. Add the eggplant, stock, chili oil, soy sauce, and sugar. Stir gently to incorporate everything. Bring to a boil, then cover. Simmer over medium-low heat until the eggplant is cooked through, about 7 minutes. Carefully taste one piece of eggplant to make sure it reaches your desired texture. Let cook a bit longer if needed.
  6. Mix together the cornstarch and water together in a small bowl and stir until fully dissolved. Drizzle over the sauce and turn the heat back to medium. Stir constantly and cook until the sauce has thickened. Transfer everything to a serving plate. Garnish with the reserved green onion, if using.
  7. Enjoy hot as a main dish over steamed rice or boiled noodles.
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