Ingredients for Cantonese Marinade (a few pounds of chicken or pork)
The marinade can be stored in refrigerator before you add garlic.

• 1/2 cup sugar
• 1/2 cup catsup
• 1/2 cup soy sauce
• 1 tsp. salt
• 1 clove garlic, minced
• 1/4 cup sherry
• dash of chinese five spice powder
• 1~2 tbsp. Hoisin sauce

1. Add all the ingredients to a saucepan except sherry.
2. Heat over low heat until sugar is dissolved.
3. Add sherry. When cooled, store in a glass jar with a tight lid. Freeze or refrigerate.

Ingredients

• 1 lb. skinless, boneless chicken breast ( about 3 pieces)
• 1 clove garlic
• 1/2 tsp. salt
• 1 tbsp. sherry
• 4 tbsp. Cantonese Marinade (add this sauce in stir-frying)

1. Cut chicken breast into bite size. Marinate with minced garlic, 1/2 tsp. salt and 1 tbsp. sherry for 30min.
   
2. Heat a wok over a high heat. When it is very hot and slightly smoking,[1] spread 2 tbsp. salad oil and add the marinated chicken. Cover with a lid until the color of both sides of chicken changes. Stir them once or twice.
   
3. As soon as the outside of chicken looks cooked, add 4 tbsp. ( or more) Cantonese Marinade sauce. Cook until the sauce evaporates and coat the chicken with thickened sauce. Cook quickly at high before chicken become overcooked.
   

Notes:
[1] It is critical to wait for the wok to start smoking, because this will prevent the chicken from sticking to the pan. Please visit the cooking tips page for more details.

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