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In a wok, heat peanut oil until just smoking. Add chicken and cook,stirring, until both sides are just beginning to brown, about 3minutes. Deglaze wok with a splash of rice wine. Add leeks, ginger,and hot chili oil; and stir-fry for another minute. Add fermentedblack bean. Stir in soy sauce, water, and rice vinegar to coatchicken. Simmer until sauce is slightly thickened, about 2 minutes.Serve immediately with white rice.
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