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Name: Chinese Hot and Spicy Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Scallion; 2 lb Fryer; 4 tb Vegetable oil; 1 tb ginger Shredded; 1/2 c Chicken broth; 1 ts Anise pepper or 2 ts; 2 Hot peppers or more; 2 tb Light soy sauce; 1 tb Sugar; 1 tb Sherry; 2 tb Wine vinegar; 1 tb Cornstarch; 1 tb Light soy sauce; 1/2 ts Salt

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INGREDIENTS

1 Scallion
2 lb Fryer
4 tb Vegetable oil
1 tb ginger ; Shredded
1/2 c Chicken broth
1 ts Anise pepper ; or 2 ts
2 Hot peppers ; or more
2 tb Light soy sauce
1 tb Sugar
1 tb Sherry
2 tb Wine vinegar
1 tb Cornstarch
1 tb Light soy sauce
1/2 ts Salt

Servings

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. Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:34:10 +0800 (HKT) From: Sweeney

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Nutrition

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Serving Size: 1 Serving (339g)
Recipe Makes: 4

Calories: 165
Calories from Fat: 94 (57%)

Amt Per Serving		% DV

	Total Fat 10.4g	14 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 920.1mg		32 %
Potassium 156.7mg		4 %
Total Carbohydrate 15.8g		5 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 15g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 165

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