Combine chicken stock, white wine, soy sauce, and sugar. In a small bowl, dissolve the cornstarch with the 1/4 cup of water. In another small bowl, whisk the egg whites into 1/4 cup water. Set everything aside.
Heat 2 tablespoons of oil in a wok on medium high heat and stir fry the garlic and onions for 30 seconds. Add the chicken broth mixture, bring it to a boil for 1 minute. Add the cornstarch mix and immediately afterward, slowly pour in the egg whites and stir very slowly, maybe 2 or 3 times around - do not overstir or you will end up with broken egg clumps. You want long threads. When the sauce thickens, it's ready.
Originally Submitted
8/29/2013
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