3 lb Chicken, hacked into
2" pieces

-MARINADE –
2 tb Light soy sauce
2 tb Cornstarch
1 Egg white
1 ts Salt
2 tb Peanut oil

ADDITIONAL
4 tb Peanut oil
3 Cloves garlic, chopped fine
1 Yellow onion, peeled and
-cut into 1″ pieces
3 tb Fermented black beans (dow
-see) rinsed in plain water
-and mashed with
2 tb Dry sherry
2 Green sweet bell peppers
-cored and cut julienne

–FINAL SAUCE–
1 tb Light soy sauce
2 tb Dry sherry
1 c Chicken stock
1 ts Brown sugar

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. Drain the oil
from the wok and discard. Heat the wok again and add the remaining 2 T
oil. 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. Simmer the dish until
the chicken is tender but not overcooked, about 20 minutes.