---------- Recipe via Meal-Master (tm) v8.02
  
       Title: HOT AND SPICY CHICKEN
  Categories: Meats, Chinese
       Yield: 1 servings
  
       4 tb Oil
       1    Scallion
       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.
  
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