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Ingredientes
- 450 gm chicken pcs
- 2 tsp dry sherry or possibly rice wine
- 2 tsp light soy sauce
- 110 gm leeks
- 1 x sprlng onlon
- 1 slc fresh ginger
- 1 x groundnut oil
- 210 ml chicken stock
- 2 tsp dry sherry or possibly rice wine
- 2 tsp light soy sauce
Direcciones
- Pat the chicken pcs dry with kitchen paper.
- Using a heavy cleaver or possibly knife cut them into smaller pcs about 5cm x 2.5 cm and put them into a bowl.
- Add in 2 tsp. of dry sherry or possibly rice wine and 2 tsp. of light soy sauce.
- Mix well and set the chicken to one side.
- Trim the leeks and throw away any yellow parts.
- Cut the leeks at the point where they begin to turn green and throw away the green parts.
- Then split the white parts in half and cut them at a slight diagonal into 6cm segments.
- Now wash them well in cool water. (You may have to do this several times till there is no trace of dirt.)
- Cut the spring onion and ginger at a slight diagonal into 6cm pcs.
- Heat a wok or possibly large frying pan till it is warm.
- Add in the oil and when it is almost smoking add in the spring onion and ginger.
- Quickly lift the chicken pcs out of the marinade using a slotted spoon and add in them to the pan together with the leeks.
- 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.
- Bring the stock to the boil in a medium sized pot and add in the sherry or possibly rice wine and soy sauce. Then add in the browned chicken and vegetables.
- Skim off any scum and then reduce the heat to a simmer.
- Cover the pot tightly and braise for about 25 min.
- Before serving skim off any fat. Serve at once or possibly let it cold and then chill. (It re heats beautifully.)
- Serve with plain steamed rice or possibly plain boiled noodles and Ginger and Spring Onion Dipping Sauce.
- Leeks are popular in northern Chinese cooking. 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. Leeks need to be thoroughly washed and I find it easier to do this after they have been minced. This hot rich dish is perfect for cool winter days. I lubstitutes for the real thing. Spinach is most commonly stirfried so frzn spinach is obviously unsuitable. Chinese water spinach (Ipomoea aquatica) is available in some greengrocers and in Chinese grocers. It has hollow stems and delicate green pointed leaves lighter in colour than common spinach and with a milder taste. It should be cooked when it is very fresh preferably on the day on that it is bought.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 105 | 56% |
| Total Fat 11.62g | 15% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 438mg | 18% |
| Potassium 227mg | 6% |
| Total Carbs 3.09g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.95g | 1% |
| Protein 15.29g | 24% |
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