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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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 165
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