This dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 

If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives. 

Note: You can also use pork tenderloin in place of the chicken and pork belly. 

Ingredients:

1/2 lb Pork belly, sliced into strips. 

1/2 lb Chicken breast, sliced thinly. 

5 cloves Garlic, minced

2 inch piece Ginger, peeled and minced. 

7-8 Xiao mi la Chilies, sub other dried chilies if you need to. 

1/4 tsp ground White Pepper

1 Tbsp Soy sauce 

1 Tbsp Rice Wine

4-5 Scallions, cut into 1 inch pieces 

1/4 cup Garlic chives, cut into 1/2 inch pieces. 

1 tsp Sesame oil

Preparation:

Begin by preparing all your veggies and meat, as the cooking goes fast. 

Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp. 

Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked. 

Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.