Wash chicken legs, pat dry, remove from the skin and bone. Then cut into 5 cm long and 1 cm wide strips.
Wash spring onions and cut into 5 cm long pieces. Peel ginger and chop finely. Halve peppers lengthwise, remove seeds and cut into thin strips. Heat oil in a wok over medium heat. Fry meat 5 minutes and remove.
Fry spring onions, ginger and chili strips in remaining oil with stirring for 1 minute, douse with soup, season with salt, pepper and rice wine vinegar. Add chicken. Cover and cook for 4 minutes over medium heat. Finally mix well the cornstarch with 4 tablespoons of water, stir into the sauce and thicken it.

Tip: If you like it less sharp, replace Chili by 1/2 red chili pepper.