1 chicken about 3 lbs., cut into pieces
1 tsp. salt
1 Tbsp. sesame oil
1 tsp. five-spice powder
1 1/2 cups water
1 Tbsp. cornstarch
1 Tbsp. light soy sauce
1 Tbsp. Chinese wine or sherry
1/2 tsp. black pepper
5 Tbsp. oil
10 dried red chilies
3 cloves garlic, crushed
2 Tbsp. shredded green ginger
1 scallion, chopped
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.