* Vegetable oil for Frying
* 225 g ( ½ lb) skinless Chicken breasts
* 3 tablespoons Cornflour
* ½ teaspoon Sea salt
* 1 Egg white, beaten
* ½ medium Cucumber
* '''For the sauce'''
* 2 slices of un peeled Root ginger
* 2 Cloves of Garlic, peeled and crushed
* 2 tablespoons Shaoxing Wine or Dry sherry
* 2 tablespoons water blended with 3 teaspoons Cornflour
* ½ teaspoon of chili flakes
* ½ Knorr Chicken stock cube

===Method===
* Cut the Chicken into cubes (about the size of a Sugar cube)
* Mix with the Salt, coat in Cornflour and mix with Egg white
* Cut the Cucumber is to cubes the same size as the Chicken
* Heat 3 tablespoons of Vegetable oil in a Wok on a high heat
* Stir-fry the Chicken pieces until cooked (about 3 to 4 minutes), remove and set aside
* Add a little more Vegetable oil to the Wok
* Stir-fry the Garlic and Ginger until they take a little colour
* Add the Rice wine, chili flakes and a little more water if more Sauce is required, allow it to Boil
* Add the Chicken and Cucumber back and heat through
* Add the Cornflour paste and the crumbled Stock cube and stir until thickened
* Discard the Ginger slices and serve

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