Marinate chicken with salt, five- spice powder and sesame oil, set aside. Mix water, light soy sauce, wine and pepper in a separate bowl. Dissolve cornstarch and 2 Tbsp. water in a small bowl. Heat oil until very hot and fry chicken pieces until brown. Remove chicken and fry dried chilies, garlic and ginger for 2 minutes. Add scallions, water, wine and soya mixture. Bring to a boil, add corn starch mixture and allow to thicken. Pour sauce over chicken and serve over hot rice.

From: neris@home.com
Posted By: neris@home.com, Via: Chile Head Mailing List
Post Date: Friday, September 24, 1999