1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the fermented black beans and yellow bean paste and stir quickly.
2. Add the chicken slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to turn opaque, add the rice wine or sherry.
3. Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the soy sauce, then add the blended cornflour and stir to thicken. Serve with jasmine rice or egg-fried rice.