Ingredients:

1/2 lb. shrimps
1 eggwhite
2 tbsp. cornstarch
2 chicken breast, deboned
3 tbsp. oil
3 cloves garlic, crushed
1 onion, chopped
2 pcs. chicken liver, cooked and sliced (optional)
patis (fish sauce), salt, pepper and soy sauce, to taste
1-1/2 cups chicken broth
1 head cauliflower, cut into floweretes
1/4 cup snow peas
1/3 cup leeks
1 small carrot, cut into rounds
2 tbsp. cornstarch, dispersed in
1/4 cup water
1 package canton noodles

Cooking Procedures:

1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast into strips and coat with cornstarch.  Set aside.
2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.