Stir-fried Chicken And Leeks

The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Poultry	4	Servings

INGREDIENTS

1		Chicken breast
1/2	lb	Young leek stalks
2		up to
3		Fresh ginger root
2	T	Soy sauce
1	T	Sherry
1/4	t	Salt
2	T	Oil
1/4	t	Salt
2	T	Oil

INSTRUCTIONS

Skin and bone chicken; then slice thin. Cut leek stalks in 1-inch
sections. Mince ginger root. Combine soy sauce, sherry and salt. Heat
oil. Add remaining salt, then leeks and stir-fry to brown lightly.
Remove from pan. 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). Stir in soy-sherry mixture 1/2 minute more to  blend
in. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 296 Calories From Fat: 158 Total Fat: 17.7g Cholesterol: 73.1mg Sodium: 1711.1mg Potassium: 396.1mg Carbohydrates: 1.1g Fiber: <1g Sugar: <1g Protein: 30.4g