The Chinese love to suck chicken bones, and they often chop the bird into fairly small pieces, either before or after cooking it. When stir-fried with black beans and lots of garlic, the chicken pieces are scrumptious.
1chicken, 2¼—2½pounds, cleaned, chopped through skin and bones into 1-inch pieces
1 medium-sized green pepper, seeded and roughly chopped
Salt to taste
4 large scallions, cut into 2-inch sections, white and green parts separated
3-3½tablespoons preserved black beans, 2tablespoons mashed and 1tablespoon left whole
1tablespoonShaoxing wine or medium-dry sherry
1½teaspoonscornstarch dissolved in 4tablespoonswater
1tablespoonthin soy sauce
8 turns black pepper mill
2teaspoonsShaoxing wine or medium-dry sherry
Marinate the chicken. Add the salt, sugar, soy sauce, pepper, and wine or sherry to the chicken and mix thoroughly. Leave to stand for about 30 minutes. Separate the white breast pieces from the rest.
Heat the wok over a high heat until smoke rises. Add ½tablespoon of the oil and swirl it around. Add the green pepper, season with apinch of salt, and stir for about 1 minute over medium heat. Remove and keep nearby.
Reheat the wok over a high heat until smoke rises. Add the remaining 3½tablespoons oil and swirl it around several times. Add the garlic, fry for about 30 seconds, or until it takes on color. Add the white scallions, stir a few times, then add the black beans and stir together to release their aroma. Add the chicken, except for the breast pieces, and, going to the bottom of the wok with a wok scoop or a metal spatula, turn and toss vigorously for about 2 minutes. Add the breast pieces and continue to turn and toss for another minute. Splash the wine or sherry around the sides of the wok, stirring all the time. When the sizzling subsides, lower the heat to medium, put on the wok lid, and continue to cook for about 4 minutes. Remove the lid and stir, turning over the pieces, which should have oozed out juices. Taste the dark meat for readiness, then continue to cook, covered, for another 3-5 minutes, or until just cooked.
Remove the lid, return the green pepper to the wok, and stir together with the chicken until hot. Pour in the well-stirred dissolved cornstarch, stirring as it thickens. Add the green scallions, mix, and serve immediately.