| 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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