Garlic pepper chicken

Slice the chicken, not too thin; stir in oyster sauce, fish sauce, soy sauce, Golden Mountain sauce, black and white pepper, and black soy sauce for colour. Set aside.

Fry a lot of garlic in plenty of oil at a slow, low simmer until golden brown and crispy.

Put some of the garlic oil, not all, into the pan.

Add the chicken and the sugar and stir until done; a splash of dark soy darkens it if wanted.

Stir in half the fried garlic and the finely chopped cilantro stems.

Serve with the rest of the crispy garlic on top.