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.
