Chicken and Snow Peas in Black Bean Sauce

2 pounds skinless boneless chicken breasts
1 egg white
6 ounces chinese rice wine
2 tablespoons cornstarch
2 ounces soy sauce
2 teaspoons granulated sugar
2 small onions
4 ounces peanut oil
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
3 tablespoons fermented black beans, mashed
4 ounces snow peas, fresh
Servings: 4
1. Slice the chicken into thin strips, approximately 1 1/2 inches by 1/4 inch (4 centimeters by .6 centimeters).

2. Combine the egg white, 1/3 of the wine and 1 tablespoon (15 milliliters) of the cornstarch. Add the chicken and refrigerate for 2 hours.

3. For the sauce, mix the soy sauce, sugar and the remaining wine and cornstarch.

4. Quarter the onions and separate the layers.

5. Stir-fry the chicken in 3 ounces (90 milliliters) of oil. Remove and set aside.

6. If necessary, add all the remaining oil and stir-fry the garlic and ginger for 30 seconds. Add the onions and mashed beans and stir-fry for 30 seconds. Add the snow peas and cook for 1 minute.

7. Return the chicken to the wok, add the sauce mixture and stir-fry until hot and the sauce has thickened.

8. Serve immediately with short-grain white rice.