| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
4 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken Breasts; chopped into bite-size pieces |
| 1 |
tb |
Fresh Ginger; grated |
| 1 |
tb |
Sherry |
| 3 |
tb |
Soy Sauce; divided |
| 1 |
|
Scallion or Green Onion |
| 2 |
|
Hot Peppers; your choice, (up to 3) |
| 1/4 |
c |
Olive Oil |
| 2 |
tb |
Rice Wine Vinegar |
| 2 |
ts |
Anise Pepper |
| 1 |
tb |
Granulated Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chicken Broth |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Marinate the prepared and cut chicken for 15 to 20 minutes in a
mixture of fresh ginger, sherry, and two tablespoons of the soy sauce.
Meanwhile, cut the scallion and hot peppers diagonally into 1-inch
pieces.
Grind the anise pepper to a powder with a mortar and pestle; reserve.
In a large skillet over medium-high heat, sauté the prepared scallion
and peppers in the olive oil for a few minutes to soften.
Add the chicken with its marinade to the skillet and begin to brown
it with the vegetables, stir-fry style. When partially cooked, add
the rice wine vinegar, sugar, salt, and anise pepper. Continue to
stir-fry a few minutes more.
Add the chicken broth and mix well. Cover the skillet and continue to
cook over a low heat setting until the chicken is tender, about 20 to
30 minutes.
Blend the cornstarch with a bit of water and the rest of the soy
sauce, and add to the skillet. Stir gently until thickened, about 10
minutes more. Serve warm. Great with plain rice or oriental noodles.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 9, 1999, converted by MM_Buster
v2.0l.
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