P.F. Chang`s Chicken with Black Bean Sauce

Ingredients

4 whole chicken breasts
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 teaspoons minced scallions (white part only)
4 ounces Peking Stir Fry sauce (see recipe below)
12 ounces unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon sugar
of white pepper
***Peking Stir Fry Sauce***
1/2 cup water
2 teaspoons shaohsing wine or sherry
2 teaspoons mushroom soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch

Instructions

Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets
on a bias. Marinate with one (1) egg, 2 tablespoons canola oil and 1 tablespoon
cornstarch.

Heat wok until very hot. Add oil, then chicken and cook until opaque all over.

Strain and remove excess oil from wok.

Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry
sauce and add chicken stock. Add sugar, then a dash of white pepper.

Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your
liking.

Peking Stir Fry Sauce Mix ingredients together until cornstarch is incorporated.
Stir well before using.