| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1/2 | lb | Young leek stalks (up to) |
| 3 | sl | Fresh ginger root |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/4 | ts | Salt |
| 2 | tb | Oil |
| 1/4 | ts | Salt |
| 2 | tb | Oil |
INSTRUCTIONS
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 1/2 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, http://www.erols.com/hosey.
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