Instructions: Cut the chicken into thin slices, each about the size of an oblong postage stamp. Place in a bowl and mix with a pinch of the salt, the egg white and the cornstarch paste.

Heat the oil in a preheated wok, add the chicken and stir-fry over medium heat for about 30 seconds, then remove with a slotted spoon and keep warm.

Add the vegetables and ginger to the wok and stir-fry over high heat for about 1 minute. Add the remaining salt, sugar and chicken. Blend, then add the soy sauce and rice wine or dry sherry. Stir for another minute. Sprinkle with sesame oil and serve.

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