Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken, cut into 2" pieces -chopped
Marinade 3 tb Fermented black beans
2 tb Light soy sauce -(dowsee) mashed with
2 tb Cornstarch 2 tb Dry sherry
1 Egg white 2 Green bell peppers cut
1 ts Salt -julienne
2 tb Peanut oil Final Sauce:
Additional 1 tb Light soy sauce
4 tb Peanut oil 2 tb Dry sherry
3 Cloves garlic, chopped 1 c Chicken stock
1 Yellow onion, peeled and 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. From The Frugal Gourmet
Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by
Terri St.Louis-Woltmon O:).

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