This dish takes its name from the willowy strips of the chicken and pepper.

Ingredients:

About 1 3⁄4 pounds (790 grams), pieces chicken thigh, skinned and boned
2 small green peppers, seeded
1 to 2 fresh green chilies, seeded (optional)
6 tablespoons peanut or corn oil
5 or 6 cloves garlic, peeled and cut into silken threads
4 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated
3 tablespoons fermented black beans, rinsed and mashed
1 tablespoon Shaohsing wine or medium-dry sherry
little sesame oil (optional)
chili sauce (optional)

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

For the sauce:
1 teaspoon cornstarch
4 tablespoons clear stock or water
2 teaspoons oyster sauce or
1 teaspoon thick soy sauce

Directions:

Cut the chicken into strips, about 1⁄5 inch (5 millimeters) thick. Put into a bowl.

Prepare the marinade: Add the salt, sugar, soy sauce, pepper and wine or sherry to the chicken. Sprinkle with the cornstarch, add the egg white and stir to coat. Let marinate for 15 to 30 minutes. Blend in the oil. Slice the peppers into long and narrow strips. Slice the chilies into strips.

Prepare the sauce: Mix together the cornstarch, stock or water, oyster or soy sauce.

Heat a wok until hot. Add 1 tablespoon of the oil and swirl it around. Add the pepper and stir and toss with the wok scoop or metal spatula constantly for about 2 minutes. When tender yet crunchy, transfer to a warm plate and keep warm. Wash and dry the wok.

Heat the wok over high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic and when it sizzles and takes on color, add the chilies, white scallions and then the black bean paste. Stir to blend with the garlic. Put in the chicken and stir and toss the strips for 2 minutes, or until they turn whitish, scraping the paste from the bottom of the pan to coat.

Splash in the wine or sherry around the side of the wok and let it sizzle, stirring continuously. When the sizzling dies down, lower the heat and add the well-stirred sauce to the chicken. Continue to stir as the sauce thickens.

Add the pepper and green scallions and mix well. Remove to a warm plate and serve immediately. A little sesame oil can be sprinkled on top. For those who like an extra-hot flavor, chili sauce can be served at the table.

Note: In pursuit of gastronomic excellence, you can let the chicken “go through the oil” before stir-frying it in step 8. In that case, simply stir-fry for a shorter time. Serves 6 with 3 other dishes.