3    Chicken breasts -- boned
MARINADE:
2 tb Soy sauce
1 1/2 tb Rice wine
1 ts Sesame oil
SAUCE:
3/4 c  Chicken broth
2 1/2 tb Soy sauce
2 tb Rice wine
1 tb Sugar
1 1/2 ts Cornstarch
MINCED SEASONINGS:
2 tb Fremented black beans --
Minced
2 tb Minced scallions -- white
Part only
1 tb Garlic -- minced
1/2 ts Chinese Chili Paste
GARNISH:
2 tb Scallion greens -- minced

Chop the chicken breast into bite size pieces. Mix all ingredients for the
marinade together and place chicken pieces into the marinade for a least 1
hour, preferably more. Meanwhile make the sauce by combineing all
ingredients in a small bowl and mince all seasonings listed below. Once the
chicken has marinated stirfry in a hot wok that has a tablespoon of smoking
oil in it. Beware, you will probably cough a lot from the cooking chili
paste! Once the chicken is completely cooked and golden pour in the sauce
and cook all until it thickens slightly. Place into a warm serving bowl and
serve.

Heather