Remove skin from chicken breasts. Cut meat horizontally into paper-thin
slices, then cut slices into shreds approximately 1/8 inch wide. Place
chicken
shreds in a bowl. Sprinkle on the cornstarch and toss until coated.
Then add
the egg white, salt, wine, and sugar. Toss well.
Place a wok over high heat. Add 1 tablespoon of the oil and heat until
just
smoking. Add the chile peppers and stir fry for 1 minute. Remove with
a spoon
and place in a small bowl. Add remaining 3 tablespoons of oil and heat.
Stir fry
ginger for a few seconds, then add the chicken. Stir fry for 1 to 2
minutes until
chicken if white and firm. Transfer chile peppers to wok. Give cornstarch
mixture a stir and pour into the wok. Stir well, until all the ingredients
are
glossy. Transfer mixture to large serving platter and top with toasted
pine nuts.
To serve, chicken mixture is placed in center of lettuce leaf, which
is rolled
loosely.