Guo Ba from The Taste of China by Ken Hom

Ingredients

• 1 tablespoon rice wine or dry sherry
• 1½ tablespoons cornflour dissolved in 2 tablespoons water
• 1 tablespoon sesame oil
• ½ teaspoon salt
• 2 teaspoons cornflour
• 3 tablespoons finely chopped spring onions
• 850 ml/1½ pt chicken stock
• 2 tablespoons rice wine or dry sherry
• 450 ml/16 fl oz peanut oil
• 1 teaspoon salt
• 225 g/8 oz boneless chicken breast
• 225 g/8 oz Chinese cabbage
• 1 rice cakeor 10 crusts of dried rice cakes
• 1 egg white
• 50 g/2 oz Chinese dried black mushrooms
• 225 g/8 oz lean pork
• 2 tablespoons light soy sauce
• 1 tablespoon light soy sauce
• 2 teaspoons dark soy sauce