Debone chicken and cut into small pieces. Saute over low heat with garlic, shallots, scallions and fish sauce until chicken is just cooked through. When cooled slightly, place into food processor, initially pulsing to break up chicken, but then adding the egg white continuously blend a few seconds until it is a smooth blend but not pureed. Peel sugar cane sticks and cut to pieces 6 inches long and ½ in wide. Oil hands and tightly wrap ¼ cup of chicken mixture around the end of a sugar cane stick to make “lollipops.” Grill your lollipops on an oiled piece of foil or pan roast in 1 T oil until golden brown on all sides. Enjoy your lollipops as an appetizer with Dry Riesling, chewing on the sugar cane sticks for an extra bonus.