1½ tbsp finely chopped garlic
1 tbsp finely chopped fresh root ginger
1 tbsp finely chopped shallots
3½ tbsp finely chopped spring onions
2½ tbsp fermented black beans, rinsed and drained, roughly chopped
150ml/5fl oz chicken stock
2 tsp cornflour
1 tbsp vegetable or groundnut oil
½ tsp salt
1 tsp sesame oil
1 tbsp light soy sauce
1 tsp sugar
450g/1lb boneless chicken thighs, cut into 5cm/2in pieces
1½ tbsp Shaoxing rice wine (or dry sherry)