Fragrant Chicken (Martin Yan) - cooking recipe

Ingredients

Marinade
1 tablespoon soy sauce
1 teaspoon dark soy sauce
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
Meat
1 lb boneless skinless chicken breast, cut into 1-inch cubes
Sauce
1/3 cup chicken broth
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1 tablespoon oyster sauce
1/2 teaspoon black bean garlic sauce
Other
1 cup vegetable oil
6 garlic cloves, peeled
3 small shallots, peeled
1 teaspoon cornstarch, dissolved in
2 teaspoons water

Preparation

Make the marinade-combine all marinade ingredients in a bowl; mix well.
Add in the chicken; stir to coat; let stand 10 minutes.
Make the sauce-combine all the sauce ingredients in a small bowl; mix well; set aside.
Add oil to a small saucepan and place over high heat.
When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
Remove with a slotted spoon and drain on paper towels; remove oil from heat.
Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
Transfer to a serving plate.