Hot & spicy chicken ( ma la tze gee) - huna

1 Servings

Ingredients

Quantity	Measure	Ingredient
4	tablespoons	Oil
1		Scallion
2		To 3 hot peppers
1	tablespoon	Shredded ginger
1	tablespoon	Sherry
2	tablespoons	Light soy sauce
2	pounds	Fryer
½	cup	Chicken broth
1	tablespoon	Light soy sauce
2	tablespoons	Wine vinegar
1	tablespoon	Sugar
½	teaspoon	Salt
1		To 2 teaspoons anise pepper
1	tablespoon	Cornstarch

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.