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Ma la tze gee (hot and spicy chicken)
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Hot & Spicy, Poultry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| tbsp | Oil | | 1
| | Scallion | | 2
| | To 3 hot peppers | | 1
| tbsp | Shredded ginger | | 1
| tbsp | Sherry | | 2
| tbsp | Light soy sauce | | 2
| lbs | Fryer | | 1/2
| cup | Chicken broth | | 1
| tbsp | Light soy sauce | | 2
| tbsp | Wine vinegar | | 1
| tbsp | Sugar | | 1/2
| tsp | Salt | | 1
| | To 2 teaspoons anise pepper | | 1
| tbsp | Cornstarch |
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Procedures:
| 1 | Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. | | 2 | cut scallion and hot peppers diagonally into 1-inch pieces. | | 3 | Grind anise pepper to powder. | | 4 | Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. | | 5 | heat oil. | | 6 | Add scallion, and stir fry several times. | | 7 | Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. | | 8 | Add chicken broth mixture, mix well. | | 9 | Cook over low heat until chicken pieces are tender. | | 10 | Add cornstarch to thicken. | | 11 | Serve. |
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