Low Country Chicken Salad

2 whole chicken breasts without skin -- boned
4 tablespoons cornstarch
4 fresh country eggs Hard boiled and chopped
1/2 teaspoon salt
2 teaspoons soy sauce
ice water
1/2 pound snow peas
1 tablespoon fresh ginger root -- minced
3 cloves garlic -- minced
1/4 cup sesame seeds -- toasted
1/4 cup fresh lemon juice
1/4 cup salad oil
1 tablespoon soy sauce
1 8 1/2oz can pineapple chunks in juice -- drained
1 8oz can sliced water chestnuts -- drained

Cut chicken in bite-sized pieces. In a medium bowl mix together cornstarch ; stir in chicken. In a saucepan, bring 3 quarts water, salt and soy sauce to a boil. Fill a large bowl with ice and water and set aside. Set a colander in the sink. Add chicken to boiling water-as soon as it comes back to the boil, remove from heat and let stand 1 minute. Drain in colander and immediately plunge chicken into ice water. Let it sit for 2 minutes; drain and put into salad bowl.
Blanch snow peas in boiling water 1 minute; drain, rinse in cold water and add to salad bowl along with all other ingredients.