Combine rice wine, egg white, cornstarch, salt, olive oil. Mix well and add chicken. Refrigerate at least 30 minutes and up to 1 day. Remove chicken 15 minutes before cooking. Add 2 inches of water to wok and bring to a boil. Rapidly stir in chicken and continue to stir for about a minute. Return to a boil and simmer for two minutes. Remove to a strainer. Place in a bowl and cover with tinfoil until ready for use.
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