Instructions: Prepare the chicken: Remove the tender from underneath the breast and save for another use. Butterfly each breast and place it between two pieces of plastic wrap. Pound it with a meat mallet or the side of a cleaver until 1/2-inch thick. Repeat with the remaining breasts.

Place the chicken in a bowl with the soy sauce, wine, cornstarch, sugar, 5-spice powder and white pepper; stir until the chicken is evenly coated. Cover with plastic wrap and refrigerate for 30 minutes.

For the Filling: Remove each breast from the marinade, lightly shaking off the excess marinade. Place the breast on a work surface with the crease pointing towards you. Evenly distribute a quarter of the filling ingredients on the bottom third of the breast. Roll the filling up in the breast. Tie a kitchen string around the ends of the rolled chicken breast to secure. Repeat with the remaining breasts.

For the Dish: Place a flat-bottomed wok or medium non-stick frying pan over high heat until hot. Add the oil, swirling to coat the bottom. Place the breasts in the pan, seam-side down, and cook until golden brown on all sides. Remove the chicken from wok.

Remove any excess oil from the pan; return the breasts to the wok and add the stock, wine and soy sauce. Reduce the heat to medium-low, cover and simmer until the chicken is cooked through and the filling ingredients are tender, about 15 minutes. With a slotted spoon or metal tongs, remove the chicken to a serving platter.

Increase the heat to high; add the cornstarch solution and cook, stirring until the sauce boils and thickens, about 30 seconds. Pour sauce over the chicken on the serving platter. Or serve each breast sliced diagonally with a spoonful of the sauce. Sprinkle with the green onions.

This recipe yields 4 servings.

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