Mix the chicken shreds with a pinch of salt, the egg white and about 1 tsp cornstarch paste.
Blanch them in warm oil , stir to separate, then remove and drain them.
Pour off the excess oil, leaving about 2 tbsp in the wok,stri fry allthe vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with soy sauce and rice wine, stir-fry for another minute, and add the stock and MSG, if using; finally thicken the gravy with the remaining cornstarch paste, garnish with sesame oil and serve hot.
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