Preparation steps 1 Cut the chicken into 2 cm dice. 2 Separate the egg white from the yolk. 3 Mix the chicken with the egg white, a dash of soy sauce and some of the cornflour. 4 Leave the chicken to marinate for 20 min in the fridge. 5 Peel the carrots. 6 Cut the carrots into thin slanted slices. 7 Deseed the pepper. 8 Cut the pepper into 2 cm squares. 9 Slice the mushrooms. 10 Drain the bamboo shoots. 11 Cut the onion into petals. 12 Chop the garlic. 13 Grate the ginger. 14 Mix the stock, oyster sauce, the rest of the soy sauce, sugar and the rest of the cornflour in a bowl. 15 Rinse the rice in cold water, rubbing it between your hands, until the water runs clear. 16 Drain the rice. 17 Put the rice in a saucepan with one and a half times its volume of cold water. 18 Bring the rice to the boil over high heat. 19 Cover and cook the rice for 12 min over very low heat. 20 Leave the rice to rest off the heat for 10 min without lifting the lid. 21 Dry-toast the almonds in the wok over medium heat until golden. 22 Set the almonds aside on a plate. 23 Heat half the oil in the wok over high heat. 24 Sear the chicken for 4 min, stirring, until white and lightly golden. 25 Set the chicken aside. 26 Heat the rest of the oil in the wok. 27 Stir-fry the garlic and ginger for 30 seconds. 28 Add the carrots and onion and stir-fry for 2 min. 29 Add the pepper, mushrooms and bamboo shoots and stir-fry for 3 min. 30 Return the chicken to the wok. 31 Pour in the sauce, stirring until it thickens and coats everything. 32 Drizzle with sesame oil off the heat. 33 Scatter over the toasted almonds. 34 Serve straight away with the rice. 