5 Spice Chicken Chili

Joanne posted 04-24-98

5 Spice Chicken

1 lb boneless, skinless, chicken breasts
4 tbs cornstarch
2 tsp cornstarch
1 tsp salt
1/2 tsp chinese 5 spice powder
1/4 tsp 5 spice powder
1/2 c chicken stock
2 tsp sugar
1 tbs soy sauce
1/2 tsp sesame oil
1 tsp vinegar
1 tsp dry sherry
1 tsp black pepper
1 tbs cold water
1/2 c peanut oil
15 dried red chilies, seeded ( he always liked more than 15)
2 cloves garlic, finely chopped
2 tsp fresh ginger, finely chopped
4 scallions, chopped

Cut chicken into bite sized pieces. Mix the 4 tbs cornstarch, salt and 1/2 tsp 5 spice powder in a shallow dish. Tossin the chicken to coat. In a separate bowl, mix the chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, pepper, and remaining 5 spice powder. In another bowl mix remaining cornstarch ad water.

Heat oil in wok on high until very hot. Add chicken, 1/3 ata time and fry until brown. Remove and drain on paper towels. Pour off all but 2 tbs oil. Add chillies, garlic and ginger. Stir fry briefly for 45 sec. Add scallions and stir very briefly. Add stock mixture and bring to a boil.

Add cornstarch/water mixture, stirring until it boils and thickens. Add chicken and heat through. Good with rice and stir fried snow peas. Shrimp can be substituted for chicken.

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