Fragrant Chicken (Martin Yan)

• 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

1. Make the marinade-combine all marinade ingredients in a bowl; mix well.
2. Add in the chicken; stir to coat; let stand 10 minutes.
3. Make the sauce-combine all the sauce ingredients in a small bowl; mix well; set aside.
4. Add oil to a small saucepan and place over high heat.
5. When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
6. Remove with a slotted spoon and drain on paper towels; remove oil from heat.
7. Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
8. 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.
9. Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
10. Transfer to a serving plate.

marinade, soy sauce, soy sauce, chinese rice wine, cornstarch, chicken breast, sauce, chicken broth, chinese rice wine, oyster sauce, black bean garlic sauce, vegetable oil, garlic, shallots, cornstarch, water

Taken from www.food.com/recipe/fragrant-chicken-martin-yan-356142 (may not work)