This is a medium-to-hot spicy dish, you can very the heat by how many dried chilies you use. My man loves this dish; chicken in a thick and rich spicy sauce. My daughter doesn’t eat this because of the spice, even if I try to make it milder. I often double the recipe, if only to avoid fights over the leftovers!

1 pound 2 oz. chicken thighs
1/4 tsp pepper
2 tsp light soy sauce
1 tsp dark soy sauce
1 Tbsp rice wine or dry sherry
2 tsp cornstarch
2-3 Tbsp vegetable oil
1-2 garlic cloves, crushed
2 scallions, cut into short sections, separate the green and white parts
4-6 small dried red chilies, soaked and seeded
2 Tbsp crushed yellow bean sauce
2/3 cup Chinese Stock or water

Cut or chop the chicken thighs into bite-sized pieces and marinate iwth the pepper, sugar, soy sauce, wine, and cornstarch for 25-30 minutes.

Heat the oil in a pre-heated wok and stir-fry the chicken for about 1-2 minutes until lightly brown. Remove with a slotted spoon, transfer to a warm dish, and reserve. Add the garlic, white parts of the scallions, the chilies, and the yellow bean sauce to the wok and stir-fry for about 30 seconds.

Return the chicken to the wok, stirring constantly for about 1-2 minutes, then add the stock or water, bring to a boil, and cover. Braise over a medium heat for 5-6 minutes, stirring once or twice. Garnish with the green parts of the scallions and serve immediately.

Nutritional Information:
218 cals, 23g protein, 8g carbs, 4g sugars, 9g fat, 2g saturates

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