Tung-An Chicken

• 1 whole chicken about 2 lbs.
• 1/2 cup green onions shredded
• 1 cup ginger shredded
• 1 cup hot peppers shredded
• 1/2 tablespoon brown peppercorn
• 1 cup stock soup
• 1 tablespoon wine
• 2 tablespoons soy sauce
• 1 tablespoon vinegar brown
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 tablespoon cornstarch to make paste
• 1 tablespoon cold water to make paste
• 1 teaspoon sesame oil
• 5 tablespoons oil

1. Clean the chicken and put it in a stew pot with 1 green onion and 2 slices ginger over medium fire. Cook for 20 minutes. Let stewed chicken cool, remove large bones, but meat into pieces 1 inch wide, 2 inches long.
2. Fry brown peppercorn in hot oil until it smells good, add green onion, ginger and red pepper, then add the chicken, soy sauce, wine, salt, and sugar. Finally add soup stock, stewing for 3 minutes, then stir in the vinegar.
3. Add cornstarch paste, stir until thick, splash on some sesame oil before serving.

chicken, green onions, ginger shredded, peppers, brown peppercorn, stock soup, wine, soy sauce, vinegar brown, salt, sugar, cornstarch, cold water, sesame oil, oil

Taken from www.yummly.com/recipe/Tung-An-Chicken-1674282 (may not work)