I bought some leeks at the Stonestown Farmers Market about a week ago and thawed out two frozen chicken breasts. I wanted to make something simple so took my Aunt#3’s “Stir-fried Pork with Leeks” recipe and adapted it for my dish.
2 skinless boneless chicken breasts, cut into small strips
canola oil
1 lb leeks, trimmed of the green tops of leeks and cut off root. cut into think rounds, separated and washed thoroughly
salt
3 garlic cloves. smashed once
1 tbsp Chinese cooking wine
marinade
1/3 tsp salt
1/4 tsp sugar
1 tbsp light soy sauce
white pepper
2 tsp Chinese cooking wine
1 1/2 tsp cornstarch
1 tbsp water
1 tbsp vegetable oil
touch of sesame oil
sauce
2 tsp cornstarch
10 tbsp homemade chicken broth (or water)
3 tbsp oyster sauce
Prep leeks and chicken breasts. Make the sauce and set aside.
Wash leeks thoroughly.
Marinade chicken for 15-20 minutes.
Heat wok over medium high heat and swirl a bit of oil around. Add the leeks and stir fry for a minute or two. Careful not to burn the leeks.
Add a pinch of salt, turn down to low and cover for 2-3 minutes.
Uncover wok and set aside leeks on a plate. Heat the wok up over high, swirl in a bit of oil, and add garlic. Quickly stir fry garlic for a few seconds.
Add the marinaded chicken and quickly stir fry for a couple of minutes.
Add Chinese cooking wine, hear it sizzle (!), and continue stir frying until chicken just cooked.
Once chicken is cooked, lower the heat to medium (or medium-low), create a well in the middle, and add the well mixed sauce.
Fold in the chicken, and return the leeks to the wok.
Stir chicken, leeks, and sauce together. Remove to a serving plate.
