- 3 to 4 tablespoons oil 

		- 1 green onion, scallion

		- 2 to 3 small hot chile peppers

		- 1 tablespoon shredded ginger

		- 1 tablespoon sherry

		- 2 tablespoons light soy sauce

		- 2 pounds frying chicken

		- 1/2 cup Chicken broth

		- 1 tablespoon Light soy sauce

		- 2 tablespoons Wine vinegar

		- 1 tablespoon Sugar

		- 1/2 teaspoon Salt

		- 1 To 2 teaspoons anise pepper

		- 1 tablespoon 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 with rice.