Chinese Recipes

Chinese Hot And Spicy Chicken
Serving Size: 4

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
1 tablespoon light soy sauce
2 tablespoon wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon anise pepper -- or 2
1 tablespoon cornstarch

Cooking Directions:

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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