Dou Si Ji

Mince the garlic cloves finely and chop the preserved black beans coarsely, breaking up any clumps. Mince the chicken into small, bite-sized pieces and set aside.

Cut the green and red peppers into small cubes, removing seeds and membranes. Slice the spring onion into thin rounds, separating white and green parts.

Beat the egg in a small bowl with a fork until well combined and set aside.

Heat a wok or large skillet over high heat until smoking, then add a light coating of oil. Add the minced chicken in a single layer and cook without stirring for 2–3 minutes until beginning to brown.

Stir the chicken to break it into smaller pieces and continue cooking for another 2–3 minutes until cooked through.

Push the cooked chicken to the side of the wok and add the garlic to the empty space, stirring for about 30 seconds until fragrant.

Add the preserved black beans and stir everything together for 1 minute to release their flavors and combine with the chicken.

Pour in the Shao Xing wine and use a spatula to deglaze the wok, scraping up any browned bits. Stir for about 1 minute to cook off the alcohol.

Add the diced green and red peppers and the white parts of the spring onion, then stir-fry for 2–3 minutes until the peppers are tender-crisp.

Create a well in the center of the mixture and pour in the beaten egg, allowing it to set for a few seconds before stirring it through the chicken and vegetables for 1–2 minutes until fully cooked and incorporated.

Garnish with the green parts of the sliced spring onion and toss gently to combine. Serve immediately over steamed white rice.