1 whole chicken breast
4 egg whites
  + 1/2 tsp. garlic powder
  + 3/4 cup tapioca starch
4 cup broth
2 tbl. light soy
1 tbl. sesame oil
2 tbl. sweet bean sauce
1/4 lb. snow peas
1/2 c. bak choi
1 can Taiwan corn
3/4 cup broth

FRYING OIL:

3 tbl. sesame
1 tbl. garlic oil
  1. Cut up chicken (med. pieces).
  2. Separate whites and mix with corn starch.
  3. Bring 4 cups broth to hard boil, add chicken pieces (half at a time) to broth for 1 minute. Strain, then finish up the balance. (Cool)
  4. Heat wok with sesame and garlic oil and bean sauce. Fry chicken in sauce 1 minute, set aside.
  5. Fry vegetables (covered) 1 minute. Add meat, mix well then add broth and corn starch paste. Serve.