Chicken With Chinese Eggplant - cooking recipe

Ingredients

1/2 lb boneless skinless chicken breast, sliced thin and cut into strips
1 teaspoon dried shrimp
2 tablespoons sherry wine (Shaoxing Cooking Wine)
3 garlic cloves, minced
1 large onion
2 medium eggplants
1 teaspoon hot sauce (Sriracha)
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 teaspoon artificial sweetener or 1 teaspoon sugar
1 tablespoon tomato paste
4 teaspoons light olive oil or 4 teaspoons peanut oil, divided
1/2 cup chicken stock

Preparation

Brine chicken for 1-3 hours in solution of 2 cups water, 1/4 cup kosher salt and 1/4 cup sugar.
Soak dried shrimp in sherry for 1-3 hours.
Meanwhile, halve eggplant then slice halves radially into 4 slices per half.
and then into smaller pieces.
Spread on cooling racks over the sink or cookie sheets.
Sprinkle with salt and weight down with heavy cutting board.
Let drain for one hour or more.
Quarter and slice onion, set aside.
Mince garlic, set aside.
Drain chicken and pat dry.
Strain shrimp out of sherry and discard shrimp (reserve sherry).
Combine sherry, hot sauce, dark soy sauce,light soy sauce, rice wine vinegar, splenda and tomato paste and whisk together.
Add half of oil to wok and heat over high heat.
Add chicken and cook about 1/2 way (but browned on all sides).
Remove to a plate.
Add remaining oil and allow to come to temperature.
Add onions, stir fry for about 1 minute.
Add Eggplant, stir fry for about 5 minutes.
Replace chicken in wok.
Add Sauce and Stir fry until done.
Serve with brown rice.