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.