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Slice the chicken into bite size pieces. Heat a wok and half the sesame oil, vegetable oil and ginger and stir until fragrant then add half the chicken and stir fry. Repeat with the other half of the ingredients. Once cooked add all the ingredients back into the wok and add the wine bringing to the boil. Once boiled add the water, sugar, salt and soy sauce. Bring to the boil again before simmering for 20 minutes. Serve the soup either hot, warm or cold and garnish with some spring onion slithers.
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