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1
Wash chicken under cold water. Pat dry with absorbent paper.
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2
Cut into small pieces. Place in a dish with the soy sauce and sherry, cover and marinate for 30 minutes in the refrigerator.
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3
Soak mushrooms in hot water to cover for 30 minutes. Drain, squeeze to remove excess liquid. Remove stems and chop caps into shreds.
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4
Wash leeks thoroughly to remove all grit; cut leeks and sweet potato/carrot into thin slices.
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5
Drain the chicken, reserving the marinade. Heat half the oil in a wok or heavy-based frying pan.
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6
Carefully add half the chicken pieces and stirfry briefly until seared on all sides. Transfer to a flameproof clay pot or casserole dish; stirfry the remaining chicken and add to the clay pot.
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7
Heat remaining oil in wok, add leek and ginger, stirfry for 1 minute. Add mushrooms, the remaining marinade, stock and sesame oil.
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8
Transfer to the clay pot, add sweet potato/carrot and cook, covered, on the top of the stove over a very low heat for about 20 minutes (I cooked in the oven 160 degrees celcius for 20 minutes).
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9
Dissolve cornflour with a little water and add to the pot. Cook, stirring, until the mixture boils and thickens.
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10
Serve the chicken and vegetables at once with rice or noodles.
