Szechuan Chile Chicken

 1 lb chicken thighs or breasts, cut into bite size pieces.

In medium bowl combine:

1/4 t. pepper
3 T. soy sauce
1 T. rice wine or dry sherry
2 t. cornstarch

Add chicken and marinate 25 - 30 minutes.

Cook white rice to serve 4.

Meanwhile:

1 clove garlic, crushed
2 scallions or green onions, cut into short sections with green and white pieces separated
4 - 6 small, dried red chiles, soaked and seeded (if you want the extra heat, leave the seeds)

Prepare:

1 cup chicken bouillon or broth

Heat oil in wok or skillet. Stir fry chicken 1 - 2 minutes until lightly brown. Add garlic, scallions (reserving green pieces for garnish) and chiles stir fry another 1 - 2 minutes. Add broth. Bring to boil and cover, cooking 5 - 6 minutes. Garnish with green pieces of scallion. Serve over rice.