Chicken breast (1 1/2 lb, about 4 pieces),
lemon grass (use 1/2 stalk),
onion (1 small-size),
garlic (about 5-6 cloves),
fermented black beans (2 tblsp)
chili pepper or jalapeno (1/2).
red & green pepper
Sauces to marinade the chicken:
Sesame oil (3 tblsp),
fish sauce (3 tblsp),
Shaoshing cooking wine (1.5 tblsp),
ground white pepper (1.5 tblsp),
corn starch (2 tblsp).
Trim the fat and dice the chicken breast into 1 inch cubes. Use a mixing bowl. Combine the diced chicken with all marinade ingredients.Mix well. Set aside to marinate for 30 minutes to 2 hours.Minced the garlic. Chop 1/2 stalk of lemon grass. Discard the most outer layers and trim off the top 4 inches. First make about 3 cuts along the stem, then make the cross cuts in very fine increments. Peel and wedge 1 small onion, cut 1/2 chili pepper (e.g. jalapeno) into thin slices. Also, rinse, drain and mash the fermented black beans.)Velvet the marinated chicken first. Use a pan/wok over high heat, add 3 tblsp cooking oil. Add chicken. Stir. Cook until chicken is closed to done (pink color just disappeared).
Remove from pan and drain.After removing the chicken, add 1 tblsp cooking oil. Heat until oil starts fuming then add minced garlic, lemon grass, mashed fermented black beans and sliced chili pepper. Stir and cook for 20 seconds. Add wedged onions. Stir. Cook for 1 minute.Dash in 1 tblsp of white vinegar. Stir. Add about 1/2 cup of chicken broth (or water if you don't have chicken broth).
Add 2 tblsp of fish sauce and 1 tblsp of sugar. Bring the mixture to a boil. Add cornstarch slurry to thicken the sauce to the right consistency.Re-add the chicken back in the pan. Stir well. Cook for another minute to heat up the chicken.
Variations: you may add green bell pepper to this dish, or use other types of meat instead of chicken (e.g. beef, shrimp).
Now you have another amazing chinese dish to add to your homemade cookbook