Wash the chicken, cut into 1-2 cm cubes and mix with the cornstarch.
Mix the egg white and white wine, add the chicken cubes and let stand for about 30 minutes.
Heat 2 tablespoons of oil in a large pan and fry the chicken cubes in it for about 8 minutes, the meat must be cooked through. Take the meat out of the pan.
Wash the leek well and cut diagonally into approx. 1 cm thick slices.
Put another 2 tablespoons of oil in the pan and fry the leek for about 5 minutes.
Mix the soy sauce, sugar, salt and pepper in a small bowl, fold into the leek, mix in the meat and pour into a bowl.
Roast the cashew nuts in a dry pan and fold them into the salad.
The salad can be served lukewarm or cold, and baguette tastes good with it. It also looks good on the cold buffet.