Combine the white wine with white
pepper, salt and cornstarch. Place slivered chicken breast in the mixture
and marinate for 20 minutes.
Mix together the soy sauce, dry sherry, sugar, white pepper,
vinegar, sesame oil, ginger, garlic and cornstarch to make the sauce.
Heat peanut oil in a wok over high heat until hot. Add marinated chicken
breast and the sauce. Sauté about 1-2 minutes, until chicken is no longer
translucent. Remove from wok and place on top of the shredded green onions.
By James Huang, Hunan
More recipes like this can be found
in the - Houston Chefs Who Sizzle 2001 Calendar 2001. Produced by My
Table Houston's Dining Magazine.