1. Cut the chicken breasts into 2.5cm cubes. Combine them with the egg white, salt and 2 tsp of cornflour in a small bowl, and put the mixture into the refrigerator for about 20 minutes. Wash and de-seed the peppers and cut them into 2.5 cm cubes.
2. Heat a wok or frying pan over a high heat until it is hot, then add the oil. When the oil is very hot, remove the wok from the heat, and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, after about two minutes, quickly drain the chicken and all of the oil in a stainless steel colander set in a bowl. Discard the oil.
3. If you choose to use water instead of oil, bring it to a boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, after about two minutes, quickly drain the chicken and all of the water in a stainless steel colander set in a bowl. Discard the water.
4. Wipe the wok or pan clean and reheat until it is very hot. Then add 1 tbsp of oil. When it is very hot, add the peppers and garlic and stir-fry them for two minutes. Then add the rest of the ingredients and cook the mixture for another 2 minutes. Add the drained chicken to the wok and stir-fry for another 2 minutes, coating the chicken thoroughly with the sauce. Serve at once with the steamed rice.
5. For the rice: Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pot with 600ml water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated. This should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
6. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to ‘fluff’ the rice, let it rest for five minutes before serving it.