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1
In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water.
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2
When you can no longer see any cornstarch, add the chicken and stir together until coated.
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3
Cover the bowl and place in the refrigerator for 30 minutes
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4
Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale.
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5
Boil 1 minute, until just tender, and transfer to a bowl of cold water.
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6
Do not drain the water from the pot.
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7
Drain the kale, squeeze out excess water and chop coarsely
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8
Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
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9
Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer.
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10
Carefully add the chicken to the water, stirring so that the pieces dont clump.
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11
Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute.
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12
Drain well in a colander
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13
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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14
Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
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15
Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes.
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16
Add the bok choy and stir-fry for another minute.
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17
Add the chicken, the kale and the broth mixture.
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18
Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes.
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19
Sprinkle on the green scallion ends.
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20
Remove from the heat and serve with grains or noodles
