- Bring the water to the boil and add the rice. Turn down to simmer.
- Beat the egg white until it is stiff and fluffy. Add the cornflour and mix to a smooth batter. Put the chicken in the batter.
- Heat the oil in a wok. Once it is hot (not smoking hot), place the chicken pieces in,one at a time. Take the chicken out just as the batter starts to brown and drain on some kitchen paper. You may need to do this in a few batches.
- Pour off the oil, you may want to keep it for another occasion. Leave 1 tablespoon of oil in the pan.
- Heat the oil and fry the spring onions, peppers and chilli for 30 seconds.
- Add the black bean sauce and return the chicken to the pan. Cook for 30 seconds.
- Add the water, stock and cornflour mixture and bring to the boil. Once boiling take off the heat. The sauce should thicken slightly.
- Add the carrot to the rice pan, 4 minutes before the end of the cooking time, and the pak choi 2 minutes before the end. Put the lid back on the pan.The steam in the pan will cook the veg. Mix together and serve with the chicken.