Szechuan Chicken

Yummie Chinese dinner for tonight, Szechuan Chicken, mums :-)
Ingredients
350 g (12 oz) chicken thigh, boned and skinned
1.5 ml (1/4 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
1 green pepper, cored and seeded
60 ml (4 tbsp) vegetable oil
3 - 4 whole dried red chillies, soaked in water for 10 minutes
1 spring onion, cut into short sections
few small pieces of fresh root ginger, peeled
15 ml (1 tbsp) sweet bean paste or hoi-sin sauce
5 ml (1 tsp) chilli bean paste
15 ml (1 tbsp) Chinese rice wine or dry sherry
115 g (4 oz) roasted cashew nuts
few drops sesame oil
method
1. Cut the chicken meat into small cubes, each about the size of a sugar lump. Mix together the chicken, salt, egg white and cornflour paste in a bowl.
2. Cut the green pepper into cubes about the same size as the chicken.
3. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute, or until the colour changes. Remove from the wok with a slotted spoon and keep warm.
4. Add the green pepper, chillies, spring onion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chilli bean paste and rice wine or sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.