Instructions: Husk and, with a knife, cut the corn kernels off the cob into a mixing bowl.

Shell the peas into the bowl, and set aside.

Mix the oyster sauce, soy sauce, sugar, 1 teaspoon of the salt and the chicken stock; set aside.

Mix the chicken breast with 2 teaspoons of the cornstarch, the remaining 1/4 teaspoon salt and 1 teaspoon of the sesame oil; set aside. Mix the remaining 1 1/2 teaspoons of cornstarch with 2 tablespoons water and set aside. Heat 2 cups peanut oil in a wok or skillet until hot but not smoking. Add the chicken and stir, separating the pieces, just until the chicken changes color. Remove from the oil with a slotted spoon to drain.

Remove all the oil from the wok or skillet and reserve; wipe the pan and reheat over high heat. When hot, add 4 tablespoons of the reserved oil. Turn the heat to medium and add the mushrooms and chili pepper. Cook, stirring, for 1 to 2 minutes, until the mushrooms are softened. Add the garlic and stir briefly; add the corn and peas, and cook, stirring, over high heat for 30 seconds to 1 minute. Add the chicken stock mixture, bring to a boil, turn the heat to medium and simmer until the corn and peas are cooked, about 2 minutes; re-add the chicken.

Turn the heat to high. Restir the cornstarch-water mixture and add. Stir over high heat until the sauce thickens and clears. Splash in the wine and continue to stir briefly. Spoon into a serving bowl or platter and serve sprinkled with sesame oil and the black pepper, accompanied by white rice.

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