Jasmine Rice, Chicken And Almond Stir-Fry

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1 large egg white

1 tablespoon cornstarch

3 tablespoons dry sherry

Kosher salt

1 pound skinless boneless chicken breasts, cut into 1-inch cubes

1 1/4 cups jasmine rice (1/2 pound), rinsed

1/2 cup sliced blanched almonds (2 ounces)

20 fresh or frozen Asian thin rice cakes (see Note)

1/4 cup vegetable oil

4 ounces small white mushrooms, stems discarded, caps thinly sliced

1 tablespoon fresh lemon juice

1 medium white onion, finely chopped

2 large garlic cloves, minced

1 1/2 tablespoons minced fresh ginger

Freshly ground white pepper

4 ounces daikon radish, peeled and cut into 2-by-1/4-inch sticks

1/2 cup unsweetened coconut milk

Asian sesame oil, for drizzling

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