BLACK BEAN CHICKEN (dou chi ji ding, for four)
2 boneless chicken thighs
1 smallish green bell pepper, or ½ each red and green bell pepper
3 tablespoons cooking oil
3 garlic cloves, peeled and sliced
an equivalent amount of ginger, peeled and sliced
2 tablespoons fermented black beans, rinsed and drained
1 to 2 teaspoons ground chiles, to taste
2 tablespoons finely sliced spring green onions
1 teaspoon sesame oil
For the marinade:
1 tablespoon Shaoxing wine
¼ teaspoon salt
1-1/2 teaspoons potato flour
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1. Cut the chicken into 3/8 to ¾ inch cubes and put into a bowl. Stir together the marinade ingredients, add to the chicken and mix well.
2. Cut the pepper(s) into small squares to march the chicken. Heat a wok over a high flame, add 1 tablespoon oil, then the peppers and stir fry until hot and slightly cooked, but still crisp. Remove and set aside.
3. Reheat the wok over a high flame. Add the remainder of the oil, swirl it around, then add the marinated chicken and stir fry to separate the pieces. When they have separated and start to become pale, add the garlic and ginger and stir fry until they smell delicious. Add the black beans and stir a few times until you can smell them. Then add the ground chiles and return the peppers to the wok. Continue to stir fry until the chicken is just cooked through and everything is sizzlingly delicious, seasoning with salt to taste. Then stir in the spring onions and, off the heat, the sesame oil. Serve.
from Fuchsia Dunlop, Every Grain of Rice