Recipe - Chinese Hot And Spicy Chicken

4 tablespoon Oil
1 Scallion
2 Hot peppers; or more
1 tablespoon Shredded ginger
1 tablespoon Sherry
2 tablespoon Light soy sauce
2 pound Fryer
One half cup Chicken broth
1 tablespoon Light soy sauce
2 tablespoon Wine vinegar
1 tablespoon Sugar
One half teaspoon Salt
1 teaspoon Anise pepper; or 2
1 tablespoon Cornstarch

Cut chicken into bitesized pieces, marinate 1520 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into
1inch 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 stirfry for 12 minutes more. Add chicken broth mixture,
mix well. Cook over low heat until chicken pieces are tender. Add
cornstarch to thicken. Serve.
Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net