See below ingredients and instructions of the recipe
4 tb Oil
2 To 3 hot peppers
1 tb Shredded ginger
1 tb Sherry
2 tb Light soy sauce
2 lb Fryer
1/2 c Chicken broth
1 tb Light soy sauce
2 tb Wine vinegar
1 tb Sugar
1/2 ts Salt
1 To 2 teaspoons anise pepper
1 tb Cornstarch
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.