Ingredients:

2 teaspoons sugar
2 teaspoons sesame oil
Quarter cup cornstarch
3 tablespoons soy sauce
2 tablespoons sherry
Quarter cup fermented black beans
3 cloves garlic
1 lemon
2 and a half pounds chicken thighs and legs

Cut chicken pieces into 1 to 2 inch lengths.

Smoothly blend together sugar, sesame oil, cornstarch, soy sauce and sherry.

Rinse beans and drain well; mash with garlic; add to cornstarch paste.

Stir in chicken pieces, then arrange in 10-11 inch heatproof rimmed dish. Pour remaining mixture on chicken pieces.

Roll lemon to soften. Cut in half and squeeze juice on chicken. Cut each half of lemon into quarters and arrange on chicken.

Cover top of dish with double thickness of waxed paper. Support dish above 2 inches of boiling water in pot or wok. Cover securely. Simmer rapidly 45 minutes. Add water if necessary.