4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 Tablespoon cornstarch

1 Tablespoon dry white wine or sherry

4 green onions

1 teaspoon minced gingerroot

3 teaspoons minced fresh garlic (about 6 medium cloves)

2 Tablespoons vegetable oil

Hot cooked rice

 

  SAUCE

1 teaspoon crushed chili paste (sambal oelek) or more to taste

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons rice vinegar

1 Tablespoon water

2 Tablespoons dry white wine or sherry

2 Tablespoons soy sauce

 

     Place chicken breasts in freezer for 1 to 2 hours or until very firm

 but not frozen solid.  Slice crosswise into thin shreds.  In small bowl,

 lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,

 stirring until cornstarch is dissolved.  Add chicken and mix well to coat

 all pieces.  Let stand at room temperature 30 minutes.

 

     Meanwhile, slice green onions on the diagonal into very thin slices.

 Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.

 Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.

 Remove chicken with a slotted spoon. Add onions, ginger and garlic to

 wok and stir-fry about 30 seconds, until ginger and garlic are fragrant

 but not brown. Return chicken to wok, restir sauce ingredients and add

 to wok. Cook, stirring constantly, until mixture is well combined, hot and

 bubbly and thickens slightly. Turn off heat and splash with about 1 tsp

 of dark sesame oil. Serve over rice.