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Mix together the white wine, sugar, soy sauce, minced garlic, and ground ginger in a 4 quart slow cooker. Click for a 4 quart Crockpot slow cooker.
Dice the chicken into bite sized cubes. I highly recommend using a filet knife. Click for a Rada Filet Knife with Leather Scabbard.
Stir the chicken into the sauce mixture.
Cook on low for 7 - 8 hours or high for 3 - 4 hours.
If using the sesame seeds, lightly toast them by cooking them in a dry frying pan, stirring very often.
Garnish with the sliced green onions and sesame seeds if desired.
Serve over cooked rice or cooked vegetables.