1| Chop chicken into 12 pieces and put in a large bowl. Add wine, and half the soy and cornflour, then stir to combine. Set aside to marinate for 30 minutes. Put remaining cornflour and water in a small bowl and stir to combine. Put chillies in a separate small bowl, cover with cold water and soak for 10 minutes or until softened. Drain and split in half.
2| Heat oil in a large wok over a medium heat. Add nuts and cook for 2 minutes or until beginning to darken. Add ginger and garlic. Cook briefly.
3| Add chicken mixture to wok and cook until just sealed. Add stock and chillies, then simmer until very thick.
4| Add cornflour mixture, sugar, vinegar, remaining soy and shallot, and simmer until thick. Serve with rice.