- 2/3 lb Chicken

		- 1/2 cup Cashew nuts (raw)

		- 10 Green onions, cut into 1 inch long

		- 10 slices  Ginger

		- 3 tablespoons Oil

				MARINADE:
		- 1/2  Egg white

		- 1 tablespoon Cornstarch

		- 1/2 teaspoon Salt

				SEASONING:
		- 1 tablespoon Wine

		- 1/4 teaspoon Salt

		- 1 teaspoon Sesame oil

	Serves 4-6

		Clean Chicken and pat dry, then mix with egg white,
			cornstarch, salt and soak for an hour at least.

		Fry the cashew nuts in warm oil until brown, for about
			3 minutes over low heat.
		Remove, drain and set aside to cool.

		Heat the same oil again (about 320oC), pour in Chicken
			and fry for half minute, remove Chicken
			and drain oil from pan.

		With another 2 tablespoons oil fry green onion and ginger
			slices, add Chicken and seasoning sauce quickly,
			then stir until thoroughly mixed over high heat.
		Turn off fire.
		Add the cashew nuts and serve immediately.