Cut meat into 1" by 2" pieces
Mix chicken with wine, 1 Tbls soy sauce and 1 Tbls cornstarch and egg white
Heat oil in a wok over medium heat. When the oil is hot, drop in chicken.
Stir and separate chicken in oil cook for about 2 minutes
Remove from oil with a slotted spoon and drain
Empty all but 1 Tbls from wok. Set wok back on moderate heat.
Add ginger and then stock, lemon juice, sugar, salt and remaining 1/2 Tbls soy sauce
Bring to boil and then thicken with dissolved cornstarch
Add grated lemon rind and combine the cooked chicken with sauce
Transfer to a serving plate - serve at once