Instructions: 1. Skin and bone chicken; then slice. Combine cornstarch, sherry, sesame oil and egg white. Add to chicken and toss gently to coat.

2. Stem and string snow peas. Crush garlic and ginger root.

3. Heat oil. Brown garlic and ginger lightly, then discard. Add chicken and stir-fry until it begins to brown (2 to 3 minutes). Remove from pan.

4. Heat remaining oil. Add snow peas; stir-fry about 1 minute. Then stir in stock and heat quickly. Cook, covered, 1 minute over medium heat.

5. Return chicken; add salt. Cook, stirring, 1 minute more. Serve at once.

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