1 chicken cut in 14-16 pieces
4 tbl. hoisin sauce
1/4 cup Chinese chives in 1" pieces
1 can Taiwan mushrooms
1 red pepper julienne

SAUCE:

1 tbl. dark soy
1 tbl. szech bean paste
2 tbl. sesame oil
1 1/2 cup broth
  1. Cut chicken and marinate in garlic-ginger mix, garlic oil and light soy )2 tbl.)
  2. Cut up chives. Assemble sauce and vegetable and set aside.
  3. Heat wok and fry chicken till brown, add hoisin sauce plus 2 tbl. water. Mix well and add chives, cover and cook 10 minutes on low.
  4. Add mushrooms and sauce and mix well. Cover and cook for three minutes. Thicken if necessary. Add red pepper and mix well. Serve.

OPTION: Chicken may be steamed for 15 minutes, then just stir fried.