Instructions: Cut the chicken into neat pieces. Lightly whisk the egg white in a dish, whish in the cornstarch and salt, then add the chicken and stir until coated.

In a bowl, mash the beans. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and stock.

Heat a wok, add the oil and stir-fry the chicken for 2 minutes until tender. Lift out the chicken and set aside.

Heat the oil remaining in the wok and fry the chili pieces for 1 minute. Return the chicken to the wok and pour in the bean sauce mixture. Bring to the boil, stir in the cashew nuts and heat through.

Spoon into a heated serving dish, garnish with the coriander leaves and serve immediately.

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