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PREPARE AHEAD:
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1. One at a time, bone, skin and slice the chicken breasts in the following fashion: Lay the whole chicken breast on its side on a chopping board.
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2. Carefully cut all the meat from the bones on one side of the breastbone. Then grasp the meat in one hand and pull it off the bones and away from the skin-using the cleaver to free the meat if necessary.
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3. Turn the breast over and repeat on the other side. Remove each tube shaped fillet from the boned breast meat, and pull out and discard the white tendon in each fillet.
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4. Lay the breast meat and fillets flat and cut them horizontally into paper-thin slices. Then cut the slices into shreds 1½ to 2 inches long and 1/8 inch wide.
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5. Place the chicken shreds in a large bowl, sprinkle them with cornstarch and toss to coat lightly. Then add the lightly beaten egg white, ½ teaspoons of the salt and the wine with a large spoon, mix all the ingredients together gently but thoroughly.
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6. Rinse the fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain the sprouts and pat them dry with paper towels.
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7. Have the chicken mixture, bean sprouts and oil within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.
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2. Immediately add the bean sprouts and remaining ½ teaspoon salt, and stir-fry for about a minute. Remove them with a bamboo strainer or slotted spoon to a bowl and set aside.
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3. Pour the remaining 3 tablespoons of oil into the pan, heat for a few seconds and add the chicken mixture. Stir-fry over high heat for about 1 minute, or until the chicken turns white.
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4. Return the bean sprouts to the pan and stir-fry together with the chicken for another minute. Transfer the entire contents of the pan to a heated platter and serve at once.
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