Chinese black cardamom gives this dish a camphorous, roasted fragrance, which goes well with the anis flavours of the Chinese five spice.
Mix the vinegar, salt, and five spice in a bowl. Add the chicken and marinate for at least 2 hours.
Remove the chicken and mix it into the corn starch well.
Heat the oil in a work over a high flame. Blanch the chicken in the hot oil quickly and remove, leaving the oil in the wok.
Add the garlic and ginger to the wok and brown for about 2 minutes.
Add the chicken, beer and cardamom, simmer until chicken is thoroughly cooked.
Garnish with fresh green onions and serve.