1. MAKE THE MARINADE: Place the grated ginger in a
small strainer set over a medium bowl. Press hard
with the back of a spoon to extract 1 teaspoon of
juice; discard the ginger pulp. Stir in the remaining
marinade ingredients. Add the chicken and toss to
coat well. Cover and set aside to marinate for 30
minutes. 2. MAKE THE SAUCE: In a large bowl, combine
all the sauce ingredients and reserve. 3. Heat a wok
over high heat for 30 seconds. Add 2 tablespoons of
the peanut oil and turn the wok to coat with oil.
When a wisp of white smoke appears, add the ginger and
salt. Stir, using a large metal spatula, for 10
seconds. Add the mushrooms and stir fry for 10
seconds. Add the snow peas, bamboo shoots and water
chestnuts; sprinkle with a little water and stir fry
for 2 minutes. Transfer the vegetables to a bowl and
set aside. Wipe out the wok with paper towels. 4.
Heat the wok over high heat for 20 seconds and add the
remaining 1 1/2 tablespoons peanut oil. Turn the wok
to coat with oil. When a wisp of white smoke appears,
add the garlic. When it begins to brown, add the
chicken with the marinade. Spread the chicken out in
a single layer and cook undisturbed for 2 minutes.
Turn the chicken pieces over and cook for 1 more
minute. Drizzle the wine down the inside rim of the
wok and stir it into the chicken. Continue to cook
until the chicken is cooked through, about 1 minute
longer. 5. Add the reserved vegetables and stir fry
for 2 minutes. Make a well in the center of the
mixture. Stir the sauce to combine and pour it into
the well. Mix all the ingredients together, bring the
sauce to a boil and cook until thickened, about 30
seconds. Transfer to a warm platter and serve
immediately.
