Japanese Eggplant With Chicken & Thai Basil

Ingredients

• 8 ounces chicken breast (thinly sliced)
• 2 tablespoons water
• 5 tablespoons vegetable oil (plus 1 teaspoon for marinating the chicken)
• 1½ teaspoons light soy sauce
• 1 teaspoon cornstarch
• 2 Chinese or Japanese eggplants (cut on an angle into 1 1/2-inch wedges)
• 3 cloves garlic (sliced thinly)
• 3 scallions (sliced 1½ inches long on an angle, separated into white and green parts)
• 1 bunch Thai basil or holy basil (stems removed, about 1 cup loosely packed)
• 1 tablespoon Shaoxing wine (or dry sherry cooking wine)
• 2 teaspoons fish sauce
• ½ teaspoon sugar
• 1 teaspoon Thai thin soy sauce (or light soy sauce)
• 1 teaspoon dark soy sauce
• ½ teaspoon sesame oil
• ground white pepper
• ¼ cup chicken stock (hot)