Title: Stir-Fried Chicken and Leeks
Categories: Poultry
Yield: 4 Servings

1 Chicken breast
1/2 lb Young leek stalks
2 -(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

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.