1 lb/450 g boneless chicken cut into strips
1 egg white
1 tsp salt
1 tsp sesame oil
2 tsp cornflour
10 fl oz/300ml groundnut oil or water
2 tbsp chopped spring onions
For the sauce
2½ fl oz/65 ml chicken stock
3 tbsp lemon juice
1 tbsp sugar
1 tbsp light soy sauce
1½ tbsp rice wine or dry sherry
1½ tbsp chopped garlic
1-2 tsp dried chilli
1 tsp cornflour blended with 1 tsp water2 tsp sesame oil
1. Put the chicken in a bowl and combine with the egg white, salt, sesame oil and cornflour.
2. If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When very hot, remove from the heat and add the chicken. After about 2 minutes, when the chicken turns white, drain and discard the oil. If using water, do the same but bring the water to the boil in a pan before adding the chicken. It will take about 4 minutes to turn white in the water.
3. Heat the wok and add all the sauce ingredients except the cornflour mixture and sesame oil. Bring to the boil and then add the cornflour mixture and simmer for 1 minute.
4. Return the chicken to the wok and coat with the sauce. Mix in the sesame oil. Serve with the spring onions.