Stir-Fried Ginger Chicken

In a medium bowl, mix together thoroughly the egg white, cornstarch and salt. Cut the chicken into 3/4–inch cubes (this is more easily done if the chicken is partially frozen). Toss the chicken in the egg white mixture. Let stand for 20-30 minutes. Prepare the scallions and ginger and set aside on a small plate.

In a medium bowl, mix together thoroughly the sugar, salt, ketchup, vinegar, wine and soy sauce. In a cup, mix together thoroughly the cornstarch and water, leaving the spoon in for later.

Heat a wok or large skillet over high heat until hot. Add the peanut oil. Swirl the oil around the pan until very hot but not smoking. Add the chicken and quickly stir and flip in the oil to separate the pieces. Cook lightly. Remove with a slotted spoon, leaving the oil in the wok or skillet. Set aside. Remove all but 2-3 tablespoons of the oil.

Reheat the wok or skillet over high heat. Swirl the remaining oil around the pan until it is very hot but not smoking. Add the scallions and ginger. Stir and toss vigorously until slightly brown, about 30 seconds. Add the soy sauce mixture and stir until heated through. Stir the cornstarch mixture, then pour it slowly into the sauce, stirring constantly. Cook, stirring until the mixture is thickened. Return the chicken to the wok or skillet. Cook, stirring thoroughly to mix, until heated through. Remove to a serving dish. Serve immediately.