Heat the oil in a wok and flavor it with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots, and scallions to the wok. Stir-fry them for 30 seconds, then add the soy sauce, wine or sherry, and chicken broth. When the liquid comes to a boil, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast.
© 1981 Ken Hom. All rights reserved.