Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chinese Hot and Spicy Chicken


4 tablespoons Oil
1 Scallion
2 To 3 hot peppers
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 To 2 teaspoons anise pepper
1 tablespoon Cornstarch

(Ma La Tze Gee) - Hunan

Cut chicken in bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally in 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.