6 large cloves garlic, peeled
1/4 cup dried fermented black beans (see note above)
3 pounds chicken parts (from about one 4-pound chicken), cut into 2-inch segments with a cleaver or heavy knife
1/4 cup cornstarch
1 quart vegetable, canola, or peanut oil
1/2 cup chinese rice wine
2 cups low-sodium homemade or store-bought chicken broth
3 jalapeños, sliced, or a few dried red chili peppers
Kosher salt
1/4 cup roughly chopped cilantro leaves
6 scallions, sliced