450g/1lb boneless chicken thighs, cut into 5cm/2in pieces
1 tbsp vegetable or groundnut oil
1 tbsp finely chopped fresh root ginger
1½ tbsp finely chopped garlic
1 tbsp finely chopped shallots
2½ tbsp fermented black beans, roughly chopped
3½ tbsp finely chopped spring onions
150ml/5fl oz chicken stock
Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.
Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned.
Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked.
Garnish with the remaining spring onions and serve.