PF Chang Chicken with Black Bean Sauce

Slices of chicken, stir-fried in black bean sauce.
4 whole chicken breasts
1 tsp fresh minced ginger
2 tsp fermented black beans
3 tsp minced scallion (white part only)
4 oz Peking Stir Fry Sauce (see recipe below)
12 oz unseasoned chicken stock
½ tsp minced garlic
½ tsp sugar
Dash of white pepper

Peking Stir Fry Sauce

½ c water
2 tsp Shaohsing wine or sherry
2 tsp mushroom soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
1. Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with one egg, 2 tsp canola oil and 1 tsp cornstarch.
2. Heat wok until hot. Add oil, then chicken and cook until opaque all over.
3. Strain and remove excess oil from wok.
4. 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.
5. Thicken with a thin paste of cornstarch and water to your liking.
6. Peking Stir Fry Sauce Mix ingredients together until cornstarch is incorporated. Stir well before using.
Serves 4