| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 1 |
|
Scallion |
| 2 |
|
To 3 hot peppers |
| 1 |
tb |
Shredded ginger |
| 1 |
tb |
Sherry |
| 2 |
tb |
Light soy sauce |
| 2 |
lb |
Fryer |
| 1/2 |
c |
Chicken broth |
| 1 |
tb |
Light soy sauce |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
To 2 teaspoons anise pepper |
| 1 |
tb |
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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