| • | Marinate the chicken pieces for 15-20 minutes in the ginger, rice wine, soy sauce mixture cooked in a bowl.
| | • | Cut spring onion and red-hot black pepper diagonally into 1-inch pieces.
| | • | Mix chicken broth, soy sauce, wine vinegar, sugar, salt, and pepper with the anise pepper powder.
| | • | Heat oil in a wok, adds the spring onion, and stir fry a lot times.
| | • | Add chicken pieces along with the marinade to the wok and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well.
| | • | Cook all over low heat up until chicken pieces are tender.
| | • | Add cornstarch to thicken. Serve.
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