Slice the chicken in to thin strips
Gently whisk the egg white and 1 tps of cornflour and pour over the chicken. Place the chicken and egg in the fridge for 20 minutes
Put the rice in a saucepan and cover with water, 1cm deep. Add a touch of salt and bring to the boil. Cover and simmer for 10 minutes and leave to the side
Drain the chicken and fry for two minutes, until white but pink inside. Remove from the wok and leave to one side.
Prepare your mushrooms and leave to one side. Wipe clean the wok and add the chicken stock, bring to the boil and add the garlic, lemon juice, rice wine, soy sauce and suger. Turn heat down to simmer.
Fry the mushrooms and add the rice to the mushrooms with the last (beaten) egg. Keep moving the rice.
At the same time. Add the remaining cornflour to a little water and make into a paste, add the paste to the chicken stock. Add the chicken and simmer for a further five minutes.
Plate up the rice and pour the thickened lemon chicken sauce and chicken pieces over the top.