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Sprinkle Chicken With 2 Teaspoons Cornstarch, Rice Wine, And Pepper. Mix Well. Simmer Mushrooms In Chicken Broth 5 Minutes. Drain, Reserving Broth. Heat Oil In A Wok. Add Chicken And Cook, Stirring, Just Until Pieces Separate And Chicken Is No Longer Pink. Drain Into A Sieve Over A Bowl. Return 1 Tablespoon Oil To The Wok. Add Mushrooms, Bamboo Shoots, And Chinese Cabbage.Stir Fry 2 Minutes. Add Chicken Broth And Sugar. Bring To A Boil. Return Chicken To The Wok. Dissolve Remaining Cornstarch In Water And Add To The Wok. Cook, Stirring, Until Thickened.
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