Cut the chicken into small cubes, then marinate with a little ginger and some fermented tofu to absorb the flavors. Rinse the okra and slice into pieces. Thinly slice the bell pepper.

Heat a skillet and sauté ginger and the white part of the green onion until fragrant. Add the chicken and bell pepper, stir-fry together. Add the okra and the remaining fermented tofu, season with a little sugar, and add a splash of water. Simmer on low heat until the okra softens. The fermented tofu is salty, so no extra seasoning is needed.

When the liquid has reduced, turn off the heat. Add 1 teaspoon of the liquid from the fermented tofu and stir to enhance the aroma. Transfer to a plate and sprinkle with black pepper.