| | Hot & Spicy Chicken 4 tablespoons of oil
1 Scallion
2 hot peppers, or more if desired
1 tablespoon of shredded ginger
1 tablespoon of sherry
2 tablespoons of soy sauce
one 2 pound fryer
1/2 cup of chicken broth
2 tablespoons of wine vinegar
1 tablespoon of sugar
1/2 teaspoon of salt
1 teaspoon of anise pepper
1 tablespoon of cornstarch |
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Cut the chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut the 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 seconds. 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
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