We use Chinese eggplants, which tend to hold up better in the cooking process. They are trimmed, julienne, and then soaked in water with a dash of salt. This "degorging" process will extract the bitterness from the eggplant & help soften the spongy texture for better absorbency. The eggplant is then stir fried with minced garlic until flavors are infused together then we toss in the green and yellow onions. Lastly, the stir fried chicken sliced to merge all the ingredients and served over a plate of rice.
Found under>>HK Style Menu >>HK Style Plate Rice>>Eggplant and Chicken w/ Brown Sauce over Rice