Put ginger, green onions and star anise between plastic separately and crush with flat blade of a cleaver. Combine soy sauce, wine, water and pepper. Add crushed ginger, green onions and star anise. Put chicken breasts into this marinade and massage for a few minutes. Remove chicken breasts, drain and coat with cornstarch. Place chicken in a bowl with sauce from above and steam over high heat for 20 minutes or until chopstick pierces meat easily. Drain.
Heat oil in a wok to almost smoking point. Turn heat off. Using ladle, immerse chicken in oil until sizzling stops. Turn heat to high and cook chicken for about 4 minutes more. Drain chicken and cut into bite-size pieces. Arrange on a platter and sprinkle with ground brown peppercorns. Sprinkle or garnish with white stalks of 3 green onions, minced. Heat 2 tablespoons of sesame oil very hot and pour over chicken. If extra crispness is desired, after cooking chicken in oil for about 4 minutes (from above), cool chicken and deep-fry again.
