PREPARATIONS: Cut up the chicken, onion, green bell pepper into 1-inch cubes. Mince the ginger; coarsely chop the garlic. Rinse and coarsely chop the fermented black beans. Put the chicken on your working platter with the onions, peppers, black beans,, and garlic, all in seperate piles. Mix the seasonings (dark soy, dry sherry, sugar, water), dissolve the cornstarch in a separate bowl; have the sesame oil nearby. All this may be done hours ahead of time. Cover and refrigerate the chicken and vegetables. Bring to room temperature before stir-frying.
STIR-FRYING: Heat a wok or large, heavy skillet over high heat until hot, add tablespoon oil, swirl, and heat for 30 seconds. Scatter in the onions and peppers and stir-fry vigorously with the salt for about 1 minute. Remove to a dish. Add the remianing 2 tablespoons oil to the hot pan, heat a few seconds, then heat the ginger,, black beans, and garlic for a few seconds, stirring all the time. Add the chicken and toss and stir until all the pieces are yellow-whitish - about 2 to 3 minutes. Add the seasoning mixture, stir, and when it bubbles, turn the heat to medium, cover, and let the chicken steam-cook vigorously for 10 minutes, stirring the pieces every now and then. Uncover, turn heat high, add the onions and peppers, and stir in sweeping and tossing motions for 1 minute. Dissolve cornstarch in 3 Tb. of water. Give the cornstarch mixture a big stir and pour it into the pan, stirring in a circular motion until the chicken and vegetables are smoothly glazed. Add the sesame oil, give the contents a few sweeping folds, and pour into a hot serving dish.
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
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