Recipe - Stir-Fried Chicken And Leeks

1 Chicken breast
One half pound Young leek stalks
2 (up to)
3 sl Fresh ginger root
2 tablespoon Soy sauce
1 tablespoon Sherry
One fourth teaspoon Salt
2 tablespoon Oil
One fourth teaspoon Salt
2 tablespoon Oil

1. Skin and bone chicken; then slice thin. Cut leek stalks in 1inch
sections. Mince ginger root.

2. Combine soy sauce, sherry and salt.

3. Heat oil. Add remaining salt, then leeks and stirfry to brown lightly.
Remove from pan.

4. Heat remaining oil. Add ginger root; stirfry a few times. Then add
chicken and stirfry until it loses its pinkness (about 2 minutes).

5. Stir in soysherry mixture One half minute more to blend in.

6. Return leeks and stirfry another minute to reheat and blend flavors.
Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.