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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 tablespoons oil

  3. 1 scallion

  4. 2 hot peppers -- up to

  5. 1 tablespoon shredded ginger

  6. 1 tablespoon sherry

  7. 2 tablespoons light soy sauce

  8. 2 pounds fryer chicken

  9. 1/2 cup chicken broth

  10. 1 tablespoon light soy sauce

  11. 2 tablespoons wine vinegar

  12. 1 tablespoon sugar

  13. 1/2 teaspoon salt

  14. 1 teaspoon anise pepper -- up to

  15. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. 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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