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Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Oil

  2. 1 Scallion

  3. 2 Hot peppers - up to

  4. 3 1 tablespoon 15ml Shredded ginger

  5. 1 tablespoon 15ml Sherry

  6. 2 tablespoons 30ml Light soy sauce

  7. 2 lbs 908g / 32oz Fryer

  8. 1/2 cup 118ml Chicken broth

  9. 1 tablespoon 15ml Light soy sauce

  10. 2 tablespoons 30ml Wine vinegar

  11. 1 tablespoon 15ml Sugar

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1 teaspoon 5ml Anise pepper - up to

  14. 2 1 tablespoon 15ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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