Eggplant with minced chicken

250gm eggplants, cut diagonally
50gm-80gm minced chicken
3 nips garlic, chopped
1 in chopped ginger
8 shallots, chopped
2 tbsp Lee Kum Kee Chili Bean Sauce
1/2 cup spring onions, cut 1in in length


sauce
2 tbsp light soy sauce
1 tbsp dark caramel soy sauce
1 tsp sugar

Thickening sauce
1 tsp cornflour/potato flour  mix with 2 tbsp water

Garnishing
some chopped spring onions
some chopped red chilies

In a wok, heat 2 cups oil, deep fry the cut eggplant until fully cook. Place on a paper towel to take away excess oil. Keep aside.

In a wok, heat 3 tbsp sesame oil, saute chopped spring onions, shallots, ginger, and garlic until aromatic. Then add in minced chicken and cook it until done. While stirring, break the chicken minced into smaller parts. Then add in chili bean sauce, and the dark sauces(soy sauces and sugar). Cook until the sauces are well combined with minced chicken. Slowly add the fried eggplant into the mixture. Stir to combine. Pour in the thickening sauce and thicken the gravy. Dish out and garnish with spring onions and red chilies. As I have used the salty light soy sauce, I have omitted the salt. You can taste and adjust the seasoning as per personal preference.