Yellow bean chicken
Mix the egg white and cornflour in a bowl. Add the chicken and turn in the mixture to coat. Set aside for 20 minutes.
Mix the rice wine vinegar, soy sauce and sugar in a bowl. Remove the chicken from the egg white mixture.
Heat a wok over a high heat. Add the oil and, when hot enough, add the chicken and stir-fry for 3–4 minutes until golden brown. Remove the chicken from the wok with a slotted spoon, set aside and keep warm.
Add the garlic, ginger, pepper and mushrooms to the wok, and stir-fry for 1–2 minutes. Add the yellow bean sauce and cook for 1 minute.
Stir in the vinegar mixture, and return the chicken to the wok. Cook for 1–2 minutes, and serve hot.