Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   oil
   1                    scallion
   2                    hot peppers -- or more
   1      tablespoon    shredded ginger
   1      tablespoon    sherry
   2      tablespoons   light soy sauce
   2      pounds        fryer
     1/2  cup           chicken broth
   1      tablespoon    light soy sauce
   2      tablespoons   wine vinegar
   1      tablespoon    sugar
     1/2  teaspoon      salt
   1      teaspoon      anise pepper -- to 2
   1      tablespoon    cornstarch

Preparation:

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.