Mix together the egg white and sesame oil, add a little salt and the cornflour and stir in the chicken.
Marinate for 20 min in the fridge. Boil around 400 ml water in a wok and add the chicken.
Keep stirring so that the chicken does not stick. After around 4 min, when the meat is white, sieve.
Dry the wok and add all the ingredients for the sauce apart from the cornflour and the sesame oil. Bring to the boil.
Mix the cornflour with 1 tbsp water, add to the wok and simmer for 1 minute. Add the meat and heat quickly.
Stir in the oil then arrange in bowls and serve garnished with scallions.