I love finding restaurant recipes online. With a 2 year old, you never know how an actual restaurant dining experience is going to turn out, so I love cooking “restaurant dishes” at home. I found this one on a copycat site called Recipelink.com. It said it is served at P.F. Changs China Bistro, but I have never been there, so I cannot verify that for sure. However, it sounds yummy nonetheless!
For this recipe, you will need four chicken breasts, fresh minced ginger, fermented black beans, scallions, chicken stock, minced garlic, sugar, white pepper, canola oil, eggs, shaohsing wine or sherry, mushroom soy sauce, oyster sauce, and cornstarch.
Before you start, you will need to make up the Peking stir-fry sauce. Combine 1/2 cup of water, 2 tablespoons of shaohsing wine or sherry, 2 tablespoons of mushroom soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, and 1 tablespoon of cornstarch in a medium bowl. Stir well.
Cut your chicken breasts in half to make eight breast fillets. Marinate the chicken breasts in a mixture of one egg, 2 tablespoons of canola oil, and 1 tablespoon of cornstarch for 20 minutes. Then heat your wok to high and add 2 tablespoons of oil. Add the marinated chicken and cook until it is no longer pink. Remove the chicken from the wok and wipe out any excess oil. Add 1 teaspoon of fresh minced ginger, 3 tablespoons of minced scallions (white part) and stir. Add the chicken along with 1/2 teaspoon of minced garlic. Stir the Peking stir-fry sauce well, and then add it along with 1/2 teaspoon of sugar and 12 ounces of chicken stock. Add a dash of white pepper and stir. Finally, add 2 teaspoons of fermented black beans. Allow this to cook until the beans are done.
If you want this thicker, you can combine a little cornstarch with water to make a thickening paste.
