Marinate chicken pieces with some of the wine, soy sauce and ginger juice.
Fry the julienned ginger with the peanut oil then remove the oil and crispy ginger and set aside.
Add in the marinated chicken pieces and fry the skin side till slightly brown.
Add in the cloud ears and wine. Bring to boil.
Taste, season and add in your 2 tablespoon of rose wine.
While the chicken is simmering it's time to fry your gingered pancakes.
Serve by adding a generous handful of chopped spring onions and top with your crispy ginger to your pot of chicken wine.