Ingredients
1cup chicken, shredded
1 tsp salt
1/4 egg white
1 tbsp cornflour paste (mix cornflour in cold water)
300 ml oil
1/2 tsp finely chopped garlic
1 tbsp fresh ginger, shredded
4 spring onions, thinly sliced
1/2 cup bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 tsp caster sugar
1 tbsp light soy sauce
1/2 tbsp Chinese rice wine
2 tbsp chicken stock
pinch of Ajinomoto
a few drops sesame oil

Method:

Mix the chicken shreds with a pinch of the salt,

the egg white and about 1 teaspoon cornstarch paste.

Fry for 1 minute in warm oil, stir to separate, then remove and drain them.

Pour off the excess oil, leaving about 2 tablespoons in the wok,

stir-fry all the vegetables for about 1 minute,

add the remaining salt and sugar, blend well,

then add the chicken with the soy sauce and wine, stir-fry for another minute,

and add the chicken stock and ajinomoto,

thicken the gravy with the remaining cornflour paste,

garnish with the sesame oil and serve hot.