Beansprouts are a distinctively oriental vegetable, they don't have a long shelf life and usually consumed within a couple of days after cultivation or of purchase. To clean bean sprouts, drop into a basin of clear water, lift handful of bean sprouts out of the water and place in a colander, leaving behind the bean cases and broken off roots. Do not soak bean sprouts because they will exude water when cooked.
- Wash and drain bean sprouts. Rinse the Chinese wolfberries, drain and set aside. Thinly shred the chicken breast. Add in cornstarch and egg white. Mix well.
- Heat oil over high heat. When it begins to bubble, drop in shredded chicken and stir to separate. Remove when they turn white. Pour out oil.
- Leave 1 tablespoon of oil in the wok. Add in drained bean sprouts and wolfberries, stirring briefly, add salt, vinegar chicken bouillon and shredded spring onion, stir for a couple of minutes. Return the shredded chicken to wok, stir to mix well. Drizzle in the sesame oil, stirring briefly, and transfer to a serving plate.