Boil water (approximately 2 cups) in a saucepan and allow the tea bags to seep for at least 5 minutes. Once the tea is sufficiently strong, remove the tea bags and allow the tea to cool.

Cut the chicken into bite-sized pieces and place in the cooled tea. Refrigerate for 4-5 hours or overnight.

Quarter the eggplant lengthwise and then slice in pieces approximately 5 mm thick. Place in a salt bath for 10-15 minutes.

Put the rice on to boil and cook as per your usual method.

Pour 1 tablespoon of the oil in a frypan over high heat. Drain the chicken and pat dry with paper towel. Add to the frypan and fry, stirring frequently, until browned. This may be difficult to see due to the tea staining - approximately 4 to 5 minutes. Remove the chicken from the pan.

Remove the eggplant from the brine and squeeze out any liquid. Add it to the pan.

Brown the eggplant with the onion garlic and ginger (about 3 minutes).

Return the chicken to the pan and add the hoisin sauce, soy sauce and pepper. Fry, stirring constantly until the soy and hoisin sauces are combined and the meat and vegetables are coated with the sauce.

Serve immediately with rice. Garnish with spring onion and sesame seeds, if desired.