Ingredients

• 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons peanut oil
• 15 cloves garlic, peeled
• 3 tablespoons Shao-Hsing cooking wine or dry sherry
• 2 tablespoons light soy sauce
• 1 1/3 cups chicken stock

Instructions

1. Season chicken with salt and black pepper. Toss with flour until coated.
2. Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
3. Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.