Hot and Sour Chicken
Serves: 4

1 lb boneless chicken, cut into 1/2 inch cubes
1 TBS cornstarch
2 TBS wine
1/2 tsp soy sauce
1 TBS oil
1-4 fresh red chili peppers, seeded and chopped
2 TBS fresh ginger, minced
3 large cloves garlic, minced
4 scallions, cut into 2-inch lengths

Sauce
1/4 cup chicken stock
1 tsp soy sauce
1 TBS sugar
2-3 TBS rice vinegar
1 tsp sesame oil
1-2 tsp five-spice powder, or a combination of ground anise, cinnamon, fennel or aniseed, pepper, and cloves

Combine cornstarch, wine and soy sauce and coat chicken pieces evenly with mixture. Marinate 30 minutes.
Combine sauce ingredients in a bowl and set aside. Prepare remaining ingredients. Heat wok over high heat until hot. Add oil. Stir-fry chicken cubes 3 minutes. Add chilies and stir-fry 30 seconds. Add ginger, garlic, and scallions and stir-fry another 30 seconds. Mix in combined sauce ingredients and cook until well blended.