Instructions: Chop and then blend the chicken with the egg whites cornflour sherry or rice wine ginger spring onions and salt in a liquidiser or food processor until you have a fine paste.

Alternatively you could chop the chicken with a sharp knife or cleaver until it is very fine and then incorporate it with the other ingredients in a bowl.

Rub 1 tablespoon of the oil on a deep plate (this is to keep the mixture from sticking) and put the chicken mixture on it.

Set up a steamer or put a rack into a wok or deep pan and pour in 5cm of water.

Bring the water to the boil and then set the plate of chicken mixture into the steamer or onto the rack.

Cover it with a lid and steam gently for about 15 minutes or until the chicken firm and cooked. Remove the chicken and let it cool.

Divide the chicken mixture into bite sized pieces and dust them lightly with the cornflour.

Mix the sauce ingredients together and set them aside.

Heat the oil in a pot wok or deep frying pan until it is hot and then fry the chicken pieces for 2 minutes or until they are golden brown.

Drain them on kitchen paper. (You may have to do this in two batches.) Arrange the chicken pieces on a warm serving platter pour the sauce over the top and serve.

Although two techniques are involved here the first step (the steaming) can be done up to a day in advance.

Serves 3

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