Hot And Spicy Chicken ( Ma La Tze Gee) - Huna

Recipe Ingredients

4 tablespoons	60ml	Oil
1		Scallion
2		Hot peppers - up to 3
1 tablespoon	15ml	Shredded ginger
1 tablespoon	15ml	Sherry
2 tablespoons	30ml	Light soy sauce
2 lbs	908g / 32oz	Fryer
1/2 cup	118ml	Chicken broth
1 tablespoon	15ml	Light soy sauce
2 tablespoons	30ml	Wine vinegar
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Anise pepper - up to 2
1 tablespoon	15ml	Cornstarch

Recipe 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.

Source:
Barbara Tropp, The Modern Art of Chinese Cooking

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