Garlic pepper chicken

Cut the chicken into bite-sized pieces about a centimeter thick; thinner pieces dry out too fast.

Mix the chicken with oyster sauce, fish sauce, soy sauce, Golden Mountain sauce, black and white pepper and a little black soy sauce for color. Set aside while prepping; no long marinating needed.

Chop eight cloves of garlic finely, not so fine that they burn.

Put the garlic in oil that is not preheated too hot, adding enough oil to cover; fry on low heat, stirring now and then, 5 to 7 minutes until light golden brown and crisp. Do not let it get dark or it turns bitter; the bubbles stopping means it is crisp.

Strain, saving the garlic oil; let the garlic dry and crisp.

Add some garlic oil to the pan and stir some into the chicken so the pieces separate in the wok.

When the pan is hot, add the chicken and toss quickly, add the sugar and stir-fry until done, adding a splash of water if the pan is too hot or more sauce is wanted.

Stir in half the fried garlic and the finely chopped cilantro stems; turn off the heat.

Top with the remaining crispy garlic. Serve with rice.