Chicken Chowed with Black Beans

1-pound boneless chicken meat, cut in 1/2 inch cubes

MARINADE
1 tablespoon light soy sauce
1 tablespoon cornstarch
1 egg white
1 tablespoon peanut oil

2 tablespoon peanut oil
1 yellow onion, peeled and cut into (-inch pieces)
1 tablespoon ginger, chopped fine
6 cloves garlic, chopped fine
3 tablespoons fermented black beans (dow see)
rinsed in plain water and mashed with the garlic/ginger and 2 tablespoons
dry sherry or Chinese rice wine
2 green sweet bell peppers, cored and cut julienne

FINAL SAUCE
1 tablespoon light soy sauce
2 tablespoons dry sherry or Chinese rice wine
1/2 cup chicken stock, low sodium
1 teaspoon brown sugar

2 tablespoons green onion and cilantro.

Add chicken to marinade for 15 minutes. Heat a wok
and add 1/2 tablespoon of oil. Drain the marinade from the chicken
and reserve. Brown the chicken pieces well in the wok, then remove
and set aside.

Heat oil wok again and add the remaining 1/2 tablespoons of oil. chow
the garlic/black bean mixture 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. You may wish to thicken this dish with 1/2 tablespoon of
cornstarch mixed with an equal amount of water. Add it after the final
sauce is hot. Stir well again and serve, topped with green onions and cilantro.