Peel, wash and shred the onions. Wash and shred the tomatoes.
Place the hot rice on a hot platter.
Heat the wok and bring the oil to boil. Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken. Sizzle the wine, add the stock and season to taste. Mix the cornflour and water evenly and stream into the sauce to thicken. Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.