P. F. Chang's Chicken With Black Bean Sauce

By á-174942

Ingredients

• 4 whole chicken breasts
• 1 egg
• 2 tablespoons canola oil
• 1 tablespoon cornstarch
• Oil for frying
• 1 teaspoon fresh minced ginger
• 3 tablespoons minced scallions (white part only)
• 1/2 teaspoon minced garlic
• 4 ounces Peking Stir-Fry Sauce (see recipe)
• 2 teaspoons fermented black beans
• 12 ounces unseasoned chicken stock
• 1/2 teaspoon sugar
• 1 dash freshly-ground white pepper

Details

Servings 1

Preparation

Step 1

Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with 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, fermented black beans and chicken stock. Add sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

This recipe yields ?? servings.