Instructions: Place peppercorns in a small frying pan over medium heat. Cook, shaking pan frequently, until peppercorns darken slightly and smell toasted, 3 to 4 minutes. Whirl in a blender until coarsely ground. Set aside.

Place chicken in a bowl. Add oyster sauce and stir to coat. Let stand for 15 minutes.

Combine sauce ingredients in a bowl.

Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes. Add preserved vegetable, garlic and peppercorns and stir-fry for 1 minute. Add sauce and cook, stirring, until it boils and thickens.

Place on a serving platter and garnish with green onion.

This recipe yields 4 servings.

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