To a small amount,warm wok of Ginger and garlic infused oil, add chicken pieces ( I love bones but you can debone) and already fried and set aside egg plant. Season with soy sauce and sweet cooking rice wine. Trick is set the chicken skin side down then don't touch for about 5-10 mins until the skin is crisp and when you stir fry it, add seasoning. Don't stir too much, the more the slow heat gets to the skin, the more it will crsip. Slow heat and no cover, as usual, listen and watch how it goes. Great dish with rice.
