Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a large baking sheet with foil and brush with 1 tablespoon
Olive Oil (30 mL)
. Place the
Eggplant (1)
in a large bowl and add 1 tablespoon of oil and
Soy Sauce (15 mL)
and toss to coat.
Step 2
Spread eggplant onto the baking sheet in a single layer and roast for 20 minutes until well browned and tender, stirring halfway through.
Step 3
Meanwhile, mix the
Soy Sauce (30 mL)
,
Water (15 mL)
,
Granulated Sugar (8 g)
,
Corn Starch (2 g)
,
Oyster Sauce (15 mL)
, and
Sambal (7 g)
. Set aside.
Step 4
Heat a large skillet over medium heat and add
Olive Oil (15 mL)
. When the oil is hot, add
Garlic (4 cloves)
and
Fresh Ginger (2 g)
and cook for 30 seconds until fragrant, stirring constantly.
Step 5
Add the
Ground Chicken (455 g)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Break into smaller pieces and cook, stirring occasionally until no longer pink, about 5 minutes.
Step 6
When the eggplant is done, add to the skillet along with the sauce and cook, stirring well for 2 minutes.
Step 7
Top with
Scallions (1 bunch)
and
White Sesame Seeds (to taste)
and serve over rice.
