The hoisin sauce adds color and flavor to the chicken in this Northern dish, and the cashew nuts provide a pleasing contrast of texture.

Ingredients:

2 or 3 chicken breasts, about 1 pound (450 grams), skinned and boned
6 tablespoons peanut or corn oil
5 or 6 cloves garlic, peeled and chopped fine
4 or 5 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated
1 to 1 1⁄2 tablespoons Shaohsing wine or medium-dry sherry
3 tablespoons hoisin sauce
2 ounces (55 grams) roasted cashew nuts

For the marinade:
1⁄2 teaspoon salt
8 turns white pepper mill
2 teaspoons Shaohsing wine or medium-dry sherry
1 teaspoon cornstarch
1⁄2 egg white, lightly beaten
2 teaspoons sesame oil

Directions:

Dice the chicken into 3/4-inch (2-centimeter) cubes. Put into a bowl. Prepare the marinade: Add the salt, pepper and wine or sherry to the chicken. Sprinkle with the cornstarch and stir in the egg white to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.

Heat a wok over a high heat until smoke rises. Pour in 5 tablespoons of the oil and swirl it around. Add two-thirds of the garlic and the white scallions. Stir with the wok scoop or metal spatula a few times, then add the chicken. Sliding the scoop or spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the wine or sherry around the side of the wok. As soon as the sizzling dies down, transfer the chicken, still a little under cooked, to a warm plate.

Increase the heat, add the remaining 1 tablespoon of oil and swirl it around. Add the remaining garlic, and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashew nuts and green scallions. Transfer to a warm serving plate. Serve immediately.

Serves 4 to 6 with 2 or 3 other dishes.