Ingredients
Chicken breast 300 g (about 10 oz), fermented black beans 25 g (about 1 oz).
Seasonings
Ginger, minced; garlic, sliced; red chili peppers; soy sauce; sugar; ketchup; ground white pepper; Shaoxing wine; cornstarch; sesame oil; vegetable oil — all to taste.
Preparation
1. Rinse the fermented black beans, drain and pat dry, then finely chop them. Heat oil in a wok, add the chopped black beans along with minced ginger, ketchup, sugar, and sesame oil, and stir-fry until well combined to create a black bean sauce.
2. Remove the sinew from the chicken breast, rinse, and slice thinly. Place in a bowl, add a splash of cooking wine, soy sauce, cornstarch, and white pepper, then mix well and let marinate to absorb the flavors.
Steps
1. Heat oil in a wok over high heat, add the chicken slices and stir-fry until they change color, then remove and drain excess oil.
2. Heat the remaining oil in the wok, first add the sliced garlic and red chili peppers, stir-frying until fragrant and spicy, then pour in the black bean sauce and stir-fry until thickened.
3. Then add the pre-cooked chicken slices and stir-fry until well-coated with the sauce, drizzle with sesame oil and toss to combine, then remove from heat and plate.