Ingredients:

1)4 tbsp Oil
2) 1 Spring Onion
3) 2 Hot Peppers
4) 1 tbsp Ginger (shredded)
5) 1 tbsp RIce Wine
6) 2 tbsp Light Soy sauce
7) 900 gms Chicken
8) 1/2 cup Chicken Broth
9) 1 tbsp Light Soy Sauce
10) 2 tbsp Wine Vinegar
11) 1 tbsp Sugar
12) 1/2 tsp Salt
13) 1 tsp Anise Pepper
14) 1 tbsp Cornstarch

Method:
Marinate the chicken pieces for 15-20 minutes in the ginger, rice wine, soy sauce mixture prepared in a bowl.
2. Cut spring onion and hot peppers diagonally into 1-inch pieces.
3. Mix chicken broth, soy sauce, wine vinegar, sugar, salt, and pepper with the anise pepper powder.
4. Heat oil in a wok, adds the spring onion, and stir fry several times.
5. Add chicken pieces along with the marinade to the wok and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well.
6. Cook over low heat until chicken pieces are tender.
7. Add cornstarch to thicken. Serve