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1
In a medium bowl, whisk the egg white until frothy.
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2
Whisk in the cornstarch, 1 tablespoon of the sherry and 1 teaspoon of salt.
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3
Add the chicken breasts and toss to coat.
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4
Refrigerate for at least 4 hours or overnight.
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5
Preheat the oven to 350.
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6
In a medium saucepan, cover the jasmine rice with 2 cups of water and bring to a boil.
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7
Cover the saucepan and cook over low heat for 12 minutes.
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8
Turn off the heat and let the rice stand, covered, for 5 minutes.
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9
Fluff the rice and transfer to a large rimmed baking sheet; spread it out in an even layer.
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10
Let cool to room temperature, then cover and refrigerate until chilled.
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11
Spread the sliced almonds in a pie pan and bake for about 4 minutes, or until pale golden.
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12
Let cool.
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13
In a medium saucepan of boiling salted water, cook the rice cakes until tender but still chewy, about 7 minutes.
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14
Drain and spread them out on a large plate.
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15
Add 4 cups of water and 1 tablespoon of oil to the saucepan and bring to a boil.
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16
Add the chicken and simmer over low heat, stirring once or twice, until the outside turns white, about 25 seconds; drain.
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17
In a bowl, mix the mushrooms with the lemon juice.
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18
In a wok, heat the remaining 3 tablespoons of oil until shimmering.
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19
Add the onion and cook over moderate heat until translucent, 5 minutes.
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20
Add the garlic and ginger and stir-fry until fragrant, 4 minutes.
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21
Add the mushrooms and cook over moderately high heat until softened, 3 minutes.
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22
Add the chicken and rice cakes, season with salt and pepper and stir-fry for 1 minute.
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23
Add the remaining 2 tablespoons of sherry and simmer for 10 seconds.
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24
Add the rice and heat through.
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25
Add the almonds and daikon and toss again.
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26
Stir in the coconut milk.
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27
Off the heat, season with salt and pepper and a drizzle of sesame oil.
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28
Serve at once.
