Clean the chicken and put it in the stew
pot with one green onion and 2 slices ginger over medium fire cook for
20 minutes.
Let the stewed chicken cool remove large
bones, cut meat into pieces 1 inch wide and 2 inches long.
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.
Add the cornstarch paste, stir until
thick, splash on some sesame oil before serving.
