1. In a bowl, mix the chicken, soy sauce, 1 tablespoon of
the chives and the garlic. Bind together with 1 egg white and stir
in sugar, salt and pepper.
2. Place a little chicken mixture in center of each
wonton skin, brush the edges with egg white and bring corners
together, pinching the edges to seal. Cook the dumplings in a large
pan of boiling water for 1 minute. Drain and bring stock to the boil
and stir in the rice wine, dumplings and remaining chives. Simmer
for 2 minutes. Then serve immediately while hot.