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