Wash eggplant, trim the stem off, and cut into 2-inch sections. Slice each section into 4 -6 strips.
Place into a large bowl and add enough water to cover, and add salt. Let soak for 10 minutes to remove bitter compounds. Drain and set aside to dry completely.
Meanwhile, soak dried shrimp in some water until softened. Drain, finely chop or mince and set aside.
Dissolve chicken seasoning powder in water and set aside.
Fill a wok one quarter full with cooking oil. Heat up over high heat until oil is very hot.
Deep-fry eggplant strips, in batches of 10 wedges until golden brown, about 1 minute or less. Keep stirring the strips around in the hot oil, turning the fleshy side down into the oil to brown it.
Remove with a slotted spoon and drain on metal rack. Repeat frying in batches until all the strips have been fried. Turn off heat.
Drain the oil from the wok, leaving behind 2 tbsp of oil. This time, heat up wok over medium heat.
When oil is hot, add dried shrimp. Fry until the dried shrimp is very fragrant, and you can see lots of foam in the oil, about 15 to 20 seconds.
Add minced garlic, and fry for 10 seconds until fragrant. Add rice vinegar, and stir around for a few seconds.
Next, add fried brinjal strips, dark soy sauce, chicken seasoning water, and sugar. Stir vigorously to mix well together and let braise for about 10 seconds. Do a taste taste, and add more sugar or salt, to your liking (do note that dried shrimp is a little salted as well).
Add ½ of the chopped spring onions and sliced chili. Stir-fry for a few seconds to mix well. Turn off heat.
Scoop out onto a serving plate. Garnish with remaining chopped spring onions. Serve immediately.