CHINESE HOT AND SPICY CHICKEN

2 pounds chicken
3 tablespoons light soy sauce, divided use
1 tablespoon shredded ginger
1 tablespoon sherry
1/2 cup chicken broth
2 tablespoons wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 to 2 teaspoons anise pepper, ground to a powder
4 tablespoons oil
1 scallion, cut diagonally in 1-inch pieces
2 to 3 hot peppers, diagonally in 1-inch pieces
1 tablespoon cornstarch (mixed with a small amount of cold water)

Cut chicken in bite-sized pieces, marinate 15-20 minutes in a mixture of 2 tablespoons soy sauce, ginger, and sherry.

Mix chicken broth, the remaining 1 tablespoon soy sauce, wine vinegar, sugar, salt and anise pepper; set aside.

Heat oil. Add scallion and hot peppers, 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.