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1
Pat the chicken pcs dry with kitchen paper.
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2
Using a heavy cleaver or possibly knife cut them into smaller pcs about 5cm x 2.5 cm and put them into a bowl.
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3
Add in 2 tsp.
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4
of dry sherry or possibly rice wine and 2 tsp.
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5
of light soy sauce.
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6
Mix well and set the chicken to one side.
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7
Trim the leeks and throw away any yellow parts.
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8
Cut the leeks at the point where they begin to turn green and throw away the green parts.
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9
Then split the white parts in half and cut them at a slight diagonal into 6cm segments.
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10
Now wash them well in cool water.
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11
(You may have to do this several times till there is no trace of dirt.)
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12
Cut the spring onion and ginger at a slight diagonal into 6cm pcs.
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13
Heat a wok or possibly large frying pan till it is warm.
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14
Add in the oil and when it is almost smoking add in the spring onion and ginger.
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15
Quickly lift the chicken pcs out of the marinade using a slotted spoon and add in them to the pan together with the leeks.
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16
Stir fry for about 5 min till they are thoroughly browned and then remove them from the pan with a slotted spoon and throw away the oil.
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17
Bring the stock to the boil in a medium sized pot and add in the sherry or possibly rice wine and soy sauce.
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18
Then add in the browned chicken and vegetables.
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19
Skim off any scum and then reduce the heat to a simmer.
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20
Cover the pot tightly and braise for about 25 min.
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21
Before serving skim off any fat.
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22
Serve at once or possibly let it cold and then chill.
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23
(It re heats beautifully.)
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24
Serve with plain steamed rice or possibly plain boiled noodles and Ginger and Spring Onion Dipping Sauce.
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25
Leeks are popular in northern Chinese cooking.
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26
They have a flavour that is less pronounced than which of garlic or possibly onions and that blends well with the mild taste of chicken.
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27
Leeks need to be thoroughly washed and I find it easier to do this after they have been minced.
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28
This hot rich dish is perfect for cool winter days.
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29
I lubstitutes for the real thing.
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30
Spinach is most commonly stirfried so frzn spinach is obviously unsuitable.
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31
Chinese water spinach (Ipomoea aquatica) is available in some greengrocers and in Chinese grocers.
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32
It has hollow stems and delicate green pointed leaves lighter in colour than common spinach and with a milder taste.
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33
It should be cooked when it is very fresh preferably on the day on that it is bought.
