1. Mix the egg white and sesame oil in a bowl and set it aside.
2. Bring the stock to the boil in a wok
3. add the corn. Simmer for 15 minutes uncovered
4. then add the , soy sauce, ginger, pepper and cornflour mixture. Bring it back to the boil, then lower the heat to a simmer.
5. Add the chicken and then slowly pour in the egg white mixture in a steady stream, stirring all the time.
6. Ladle into a large soup tureen and garnish with the spring onions.

Serve at once.

1. Heat the oil in a wok.
2. Stir fry the chicken; brown lightly on moderate to high heat.
3. Add half the salt, the onions, the peas, and stir fry for 2 minutes.
4. Add the Beansprouts and stir fry for 1 minute.
5. Add the eggs to the ingredients in the wok and reduce the heat to a low setting.
6. Stir occasionally while the mixture sets so that the mixture does not burn on the bottom of the wok.
7. When the mixture has set and is brown in places, the dish is ready
8. Serving suggestion: serve immediately on a bed of long grain rice.

1. Beat together the egg and sesame oil and
   put to one side.
2. Heat the vegetable oil in a wok or large frying pan.
   When it's shimmering and almost smoking,
   add the rice and stir-fry for about 3-4 minutes until completely heated through.
3. Add the peas, spring onions and Beansprouts, (if using)
   Stir-fry for about 3 minutes, turning the rice constantly around the pan.
4. Season well with soy sauce and pepper, then push to one side of the pan.
5. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set.
6. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice.
7. Stir-fry for a further minute and serve straight away.

Tip:
You could include some extras like chopped ham, cooked prawns or sweetcorn, when adding the peas

1. Preheat a wok, and a medium saucepan.
2. Prepare the marinade by combining the oil, soy, honey, mustard, garlic and lemon juice in a small bowl. Place the chicken in the marinade and leave for 5 minutes.
3. While the chicken is marinating heat the olive oil for the rice in the saucepan. Add the onion and garlic and saut� until soft.
4. Add the rice and stir well to coat the grains with rice. Add the stock. Bring to the boil then simmer for 10-12 minutes.
5. Remove the chicken from the marinade and stir-fry for 4-6 minutes in the hot wok.
6. Two minutes before the chicken is ready add the green beans and coriander to the stir-fry. If desired, add the marinade and stir well to cover the chicken and beans.
7. Drain the rice and spoon it into a small cup or bowl. Turn the small cup out on to a plate to create a dome of rice. Serve with the stir-fried oriental chicken.