Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Chicken - hacked into 2 Marinade

  2. 2 tablespoons 30ml Light soy sauce

  3. 2 tablespoons 30ml Cornstarch

  4. 1 Egg white

  5. 1 teaspoon 5ml Salt

  6. 2 tablespoons 30ml Peanut oil

  7. Additional

  8. 4 tablespoons 60ml Peanut oil

  9. 3 Garlic - chopped fine

  10. 1 Yellow onion - peeled and Into 1" pieces

  11. 3 tablespoons 45ml Fermented black beans - (dow see) rinsed in plain water, mashed

  12. 2 Green sweet bell peppers - cored and cut julienne

  13. Final Sauce

  14. 1 tablespoon 15ml Light soy sauce

  15. 2 tablespoons 30ml Dry sherry

  16. 1 cup 237ml Chicken stock

  17. 1 teaspoon 5ml Brown sugar

Instructions Jump to Ingredients ↑

  1. Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and add 2 T of the oil. Drain the marinade from the chicken and reserve. Brown the chicken pieces well in the wok, then remove and set aside.

  2. Drain the oil from the wok and discard. Heat the wok again and add the remaining 2 T oil.

  3. Chow the garlic for a moment and add the onions and the dow see mashed with the sherry. Chow for a moment and add the green peppers. Return the chicken to the wok along with the reserved marinade. Add the ingredients for the final sauce. Stir well and cover.

  4. Simmer the dish until the chicken is tender but not overcooked, about 20 minutes.


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