Stir-fried chicken and leeks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| ½ | pounds | Young leek stalks (up to) |
| 3 | slices | Fresh ginger root |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Oil |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Oil |
Directions
1. Skin and bone chicken; then slice thin. Cut leek stalks in 1-inch sections. Mince ginger root.
2. Combine soy sauce, sherry and salt.
3. Heat oil. Add remaining salt, then leeks and stir-fry to brown lightly.
Remove from pan.
4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add chicken and stir-fry until it loses its pinkness (about 2 minutes).
5. Stir in soy-sherry mixture ½ minute more to blend in.
6. Return leeks and stir-fry another minute to reheat and blend flavors.
Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .