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Serving Size: 4
Ingredients:
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
1/2 cup Chicken broth
2 tablespoon Wine vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1 teaspoon Anise pepper -- or 2
1 tablespoon
Cornstarch (corn flour)
Directions:
1. Cut chicken into bite-sized pieces, marinate
15-20 minutes in ginger, sherry, soy sauce mixture.
2. Cut scallion and hot peppers diagonally into
1-inch pieces.
3. Grind anise pepper to powder. Mix chicken broth,
soy sauce, wine vinegar, sugar, salt and pepper.
4. Heat oil. Add scallion, and stir fry several
seconds.
5. Add ginger, sherry, soy mixture and chicken to
scallions and hot pepper, and stir-fry for 1-2
minutes more.
6. Add chicken broth mixture, mix well. Cook over
low heat until chicken pieces are tender. Add
cornstarch to thicken.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
