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Title: Hot and Spicy Chicken
Categories: Meat Chinese
Yield: 1 Servings

4tbOil
1 Scallion
2 To 3 hot peppers
1tbShredded ginger
1tbSherry
2tbLight soy sauce
2lbFryer
1/2cChicken broth
1tbLight soy sauce
2tbWine vinegar
1tbSugar
1/2tsSalt
1 To 2 teaspoons anise pepper
1tbCornstarch

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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