| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chicken, Chinese |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Oil |
| 1 |
|
Scallion |
| 2 |
|
To 3 hot peppers |
| 1 |
T |
Shredded ginger |
| 1 |
T |
Sherry |
| 2 |
T |
Light soy sauce |
| 2 |
lb |
Fryer |
| 1/2 |
c |
Chicken broth |
| 1 |
T |
Light soy sauce |
| 2 |
T |
Wine vinegar |
| 1 |
T |
Sugar |
| 1/2 |
t |
Salt |
| 1 |
|
To 2 teaspoons anise pepper |
| 1 |
T |
Cornstarch |
INSTRUCTIONS
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally
into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth,
soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add
scallion, and stir fry several times. Add ginger, sherry, soy mixture
and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes
more. Add chicken broth mixture, mix well. Cook over low heat until
chicken pieces are tender. Add cornstarch to thicken. Serve.
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