This is a pleasant Southern stir-fried dish of tender and tasty chicken with crunchy sugar peas. The oyster sauce, a special condiment of the South, adds a pleasing taste to the dish.

Ingredients:

2 chicken breasts, about 1 pound (450 grams), when skinned and boned
8 ounces (225 grams) sugar peas, trimmed
salt
peanut or corn oil for deep frying
3 or 4 thin slices fresh ginger root, peeled
3 or 4 cloves garlic, peeled and chopped fine
4 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated
1 tablespoon Shaohsing wine or medium-dry sherry

For the marinade:
1⁄4 teaspoon salt
2 teaspoons thin soy sauce
4 turns white pepper mill
2 teaspoons Shaohsing wine or medium-dry sherry
1 teaspoon cornstarch
1 1⁄2 tablespoons egg white, lightly beaten
1 tablespoon peanut or corn oil

For the sauce:
1 teaspoon potato flour
6 tablespoons clear stock or water
2 tablespoons oyster sauce
1⁄2 tablespoon thick soy sauce

Directions:

Cut the chicken into large cubes. Put into a bowl. Prepare the marinade: Add the salt, soy sauce, pepper, wine or sherry, cornstarch and egg white to the chicken and stir to coat. Let marinate for 15 to 30 minutes. Blend in the oil so that the cubes of chicken will not stick to each other.

Bring a pan of water (about 6 cups) to a boil. Add 1 teaspoon of salt and 1 tablespoon of oil. Plunge in the sugar peas and as soon as the water returns to a boil, pour into a colander and refresh under cold running water. Drain. They will remain crisp and retain their color for 2 or 3 hours. Prepare the sauce: Mix together the potato flour, stock or water, oyster sauce and soy sauce.

Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C), or until a cube of stale bread browns in 60 seconds. Let the chicken “go through the oil” for about 30 seconds, separating the pieces with a pair of long chopsticks. Remove with a large hand strainer and set aside. Transfer all but about 1 tablespoon of oil to a container and save for later use. Reheat the oil and add the ginger. When it sizzles, add the peas. Reduce the heat to medium and stir and turn until the peas are very hot. Season with salt to taste, then transfer to a warm serving plate and keep warm.

Wipe the wok clean. Turn the heat to high, add 2 tablespoons of oil and swirl it around. Add the garlic, let it sizzle, then add the white scallions and stir to release the aroma. Return the chicken to the wok and turn and toss with the wok scoop or metal spatula for 30 to 45 seconds. Splash in the wine or sherry around the side of the wok, stirring continuously as it sizzles. Pour the well-stirred sauce over the chicken. Lower the heat and continue to stir while the sauce thickens. Add the green scallions, stir, then scoop the chicken mixture on top of the peas. Serve immediately.

Serves 4 to 6 with 2 or 3 other dishes.