Classic Chicken Chop Suey

4 -6 ounces chicken meat, thinly shredded (115 - 175 grams)
1 teaspoon salt
1/4 egg white
1 tablespoon thick cornstarch paste (1 part cornflour with 1.25 parts cold water)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh gingerroot
3 -4 spring onions, thinly shredded
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster sugar (superfine)
1 tablespoon light soy sauce
1/2 tablespoon rice wine
2 tablespoons chicken stock
1 dash sesame oil
1/2 pint seasoned oil (see below)
1 pinch msg (optional)

1 Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon cornstarch paste.
2 Blanch them in warm oil, stir to separate, then remove and drain chicken.
3 Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and MSG (optional), finally thicken the gravy with the remaining cornflour paste, garnish with the sesame oil and serve hot.