1 3/4 lbs. chicken thighs, skinned and boned
2 small green peppers, seeded
1 to 2 fresh green chilies, seeded
6 Tablespoon oil
5 or 6 cloves garlic, peeled and cut into threads
4 scallions cut into 1-inch sections, white and green parts separated
3 Tablespoons fermented black beans, rinsed and mashed (or black bean sauce)
1 Tablespoon sherry or wine
little sesame oil (optional)
chili sauce (optional)
Marinade
1/2 teaspoon salt
1/2 teaspoon sugar
1 Tablespoon thin soy sauce
8 turns black pepper mill
2 teaspoon sherry or wine
1 teaspoon cornstarch
2 Tablespoons egg white, lightly beaten
1 1/2 Tablespoons oil
Sauce
1 teaspoon cornstarch
4 Tablespoons clear stock
2 teaspoon oyster sauce or 1 teaspoon thick soy sauce
Cut chicken into strips, about 1/5-inch thick. Put into a
bowl. Add the marinade to the chicken and marinate for 15 to 20 minutes. Slice
the peppers into long and narrow strips. Slice the chilies into strips. Prepare
the sauce. Heat a wok until hot. Add 1 Tablespoon of the oil and then add the
pepper and stir constantly for 2 minutes. Transfer to a warm plate and keep
warm. Heat the wok over high heat and add the remaining oil. Add the garlic and
when it sizzles and takes on color; add the chilies, white scallions and then
the black bean paste. Stir to blend with the garlic. Put in the chicken and
stir and toss the strips for 2 minutes, or until they turn whitish. Splash in
the wine or sherry and let it sizzle, stirring constantly. When the sizzling
dies down, lower the heat and add the well-stirred sauce to the chicken.
Continue to stir as the sauce thickens. Add the pepper and green scallions and
mix well. Remove to a warm platter and serve immediately. A little sesame oil
can be sprinkled on top. For those who like an extra-hot flavor, chili sauce
can be served at the table.