What you'll need:     1   skinless, boneless chicken breast   0.7   lb Chive bud   2   tablespoon corn oil           Sauce to Marinate Chicken:   1   tablespoons cornstarch   1   tablespoon white wine   1   tablespoon soy sauce   ¼   teaspoon black pepper powder   ¼   teaspoon salt

Directions:     1.   Cut chive bud to 1.5" long.   2.   Slice chicken into thin strips. Marinate with sauce 15 minutes.   3.   Heat 1 tablespoon oil in pan, stir-fry chicken until meat turns white. Set aside.   4.   Heat 1/2 tablespoon oil in pan, stir-fry chive bud over high heat for 30 seconds. Add 1 tablespoon water, cover; simmer over medium heat for 2 minutes. Add meat; stir to mix well.   5.   Remove from heat. Serve hot with steamed rice. Makes 5 servings.