茄子罗勒鸡 Eggplant & Basil Chicken/《六姐妹》Six Sisters

茄子罗勒鸡
茄子：800克，切成3厘米的块
鸡大腿肉：300克，切成2厘米大的块
青葱：3根，切2厘米的段，葱白和葱绿分开
蒜：3瓣，切片
鸡汤料： ½ 茶匙
开水： ¼ 杯
料酒：1汤匙
菜籽油：5汤匙（分开放）
新鲜罗勒叶：1把

酱料：
鱼酱料：2汤匙
老抽：1茶匙
糖： ½ 茶匙
香油： ½ 茶匙

做法：
1. 腌制鸡肉：水：2汤匙（抓进鸡肉里），然后加入油1茶匙，生抽1½茶匙， 淀粉1茶匙，搅拌均匀，放一旁20分钟。
2. 中高火加热油锅，倒入油3汤匙，当油冒烟时，加入茄子，搅拌均匀后。盖锅盖闷2分钟，然后搅拌均匀再转中低火盖锅盖闷2分钟。最后中高火翻炒2分钟，直到茄子都变成金黄色。盛出来备用。
3. 同一个锅，不用洗，倒入油2汤匙，当油冒泡时，加入鸡肉，平铺一层煎1分钟，然后换个面继续煎一分钟，然后搅拌至所有面都成金黄色。盛出备用。
4. 锅里再倒入油1汤匙，当油冒烟时，加入葱白、蒜和罗勒叶，翻炒30秒。加入茄子和鸡肉，倒入料酒。搅拌均匀。倒入酱料翻炒均匀。加入葱绿部分，鸡汤料和开水，搅拌均匀。出锅装盘即可。

Eggplant and Basil Chicken
Eggplant: 800g, cut into 3cm chunks
Chicken thigh: 300g, cut into 2cm chunks
Scallions: 3, cut into 2cm segments, separating the white and green parts
Garlic: 3 cloves, sliced
Chicken broth: ½ teaspoon
Boiling water: ¼ cup
Cooking wine: 1 tablespoon
Rapeseed oil: 5 tablespoons (divided)
Fresh basil: 1 bunch

Sauce:
Fish sauce: 2 tablespoons
Dark soy sauce: 1 teaspoon
Sugar: ½ teaspoon
Sesame oil: ½ teaspoon
Instructions:
1. Marinate the chicken: Add 2 tablespoons of water (sprinkle into the chicken), then add 1 teaspoon of oil, 1½ teaspoons of light soy sauce, and 1 teaspoon of cornstarch. Stir well and set aside for 20 minutes.
2. Heat 3 tablespoons of oil in a pan over medium-high heat. When the oil starts to smoke, add the eggplant and stir well. Cover and simmer for 2 minutes, then stir well. Reduce heat to medium-low and cover for 2 minutes. Finally, stir-fry over medium-high heat for 2 minutes, until the eggplant is golden brown. Remove and set aside.
3. In the same unwashed pan, add 2 tablespoons of oil. When the oil begins to bubble, add the chicken and fry in a single layer for 1 minute. Then switch sides and continue frying for 1 minute, stirring until all sides are golden brown. Remove and set aside.
4. Add another tablespoon of oil to the pan. When the oil begins to smoke, add the scallion whites, garlic, and basil leaves and stir-fry for 30 seconds. Add the eggplant and chicken and the cooking wine. Stir well. Add the sauce and stir-fry until combined. Add the scallion greens, chicken broth, and boiling water and stir well. Remove from heat and serve.