Spicy broad bean paste (Doubanjiang) and lemongrass are the
basis for the flavor of this chicken and fish ball dish. The Doubanjiang is
first stir fried until it darkens in color and then the chicken is added to the
mixture. This is the last step after all the other ingredients have been stir
fried, which is backwards from the usual order of stir frying the chicken first
in most other dishes. The dish can be made even spicier by adding fresh red
chili peppers.
Enjoy!
