oh, how posh!

2 tablespoons peanut oil

1 lb chicken breast, diced

1 tablespoon yellow rice wine (preferably Shaoxing)

2 leeks, white parts thinly sliced

1 piece ginger, minced

1/4 teaspoon hot chili oil

2 tablespoons fermented black beans, rinsed

2 tablespoons soy sauce

1 tablespoon water

1 tablespoon white rice vinegar

White rice for serving

Preparation

In a wok, heat peanut oil until just smoking. Add chicken and cook, stirring, until both sides are just beginning to brown, about 3 minutes. Deglaze wok with a splash of rice wine. Add leeks, ginger, and hot chili oil; and stir-fry for another minute. Add fermented black bean. Stir in soy sauce, water, and rice vinegar to coat chicken. Simmer until sauce is slightly thickened, about 2 minutes. Serve immediately with white rice.

Source: Appetite for China