Red-cooked Eggplant (hongshao Qiezi)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 5 chinese eggplants, quartered lengthwise, cut into 3-inch pieces
• 3 cups canola oil
• 3 tablespoons light brown sugar
• 2 tablespoons chinese chili bean paste
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 oil-packed anchovy fillet, finely chopped
• 1 sachet spices (5 whole cloves, 4 whole star anise, 2 pods black cardamom, one 4-inch strip peeled orange zest, and )
• 2 cups chicken stock
• 1 1/2 teaspoons szechuan peppercorns, crushed
• 1 1/2 teaspoons dark soy sauce
• 1 teaspoon fennel seed
• 2 chiles de arbol, stemmed
• 2 tablespoons chinese wine
• 12 teaspoons fish sauce
• 3 garlic cloves, mashed
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped chives
• 1/4 cup hot sesame chili oil

Recipe

• 1 submerge eggplant in a bowl filled with ice water for 5 minutes.
• 2 meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.
• 3 drain eggplant, dry thoroughly with paper towels, and add all to the oil. cook until just soft and golden, about 3 minutes.
• 4 using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. drain; dry with paper towels.
• 5 discard all but ¼ cup oil in wok; return to medium heat.
• 6 add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.
• 7 add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.
• 8 add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.
• 9 cook until reduced by half, about 15 minutes; discard bouquet garni.
• 10 add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.
• 11 add eggplant; fold into sauce.
• 12 transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.