Braised Chicken with Black Bean Sauce

Ingredients

• 3 pounds chicken pieces with a cleaver or heavy knife cut into 2-inch segents (from one 4-pound chicken)
• 3  chilies dried red sliced
• 0.3 cup cilantro leaves roughly chopped
• 0.3 cup cornstarch 
• 0.3 cup fermented black beans dried (see note above)
• 6 large cloves garlic peeled
• 4 servings kosher salt 
• 2 cups chicken broth low-sodium homemade store-bought
• 1 quart vegetable oil; peanut oil preferred 
• 0.5 cup rice wine chinese
• 6  spring onion sliced

Equipment

• frying pan
• sieve
• wok
• dutch oven
• deep fryer

Directions

1. Mince garlic and fermented black beans together, until you have a mashed-up combination of the two.
2. Preheat the oil in a wok, Dutch oven, or deep fryer 350°F. Dredge the chicken in the cornstarch. Deep fry chicken until golden brown, about 3 minutes.
3. Remove the chicken with a slotted strainer. Strain and oil and reserve for another use.
4. Heat 1 tablespoon of used oil in a large wok or 12-inch skillet over high heat until smoking. Stir-fry the garlic and black bean mixture in the oil until fragrant, about 30 seconds.
5. Add the pieces of chicken and continue to stir-fry until the pieces are all evenly coated, about 30 seconds longer.
6. Add rice wine and stock.
7. Add chilies if using. Bring to a boil, reduce to a simmer, then cover and cook until chicken is cooked through, about 30 minutes.
8. Remove chicken and set aside. Increase heat to high and cook without a lid until sauce is reduced to about 1/2 cup. Season sauce to taste with salt, pour sauce over chicken, garnish with scallions or cilantro, and serve immediately.