Braised Chicken With Leeks
casseroles, chinese, main dish, poultry, vegetables
400 gm chicken pieces
2 teaspoon rice wine or dry sherry (1)
2 teaspoon light soy sauce (1)
110 gm leeks; white only (method)
1 spring (green) onion
1 slice fresh ginger *
1 tablespoon groundnut oil
210 ml chicken stock
2 teaspoon dry sherry or rice wine (2)
2 teaspoon light soy sauce (2)
NB * This is not clear (see method). We used a piece and cut it into slices. Pat the chicken pieces dry with kitchen paper. Using a heavy cleaver or knife, cut them into smaller pieces about 2" by 1" and put them into a bowl with the rice wine and soy sauce (1). Mix well and set to one side. Trim the leeks and discard any yellowing leaves. Cut the leeks at the point where they begin to turn green and discard the green parts. Now measure the white part. Split in half lengthwise and cut them at a slight diagonal into 2 1/2" segments. Now wash them well in cold water (repeating as necessary until there is no trace of dirt). Cut the spring onion and ginger at a slight diagonal into 2 1/2" pieces. Heat a wook or large frying pan until it is hot. Add the oil and, when it is almost smoking, add the spring onion and ginger. Quickly lift the chicken pieces out of the marinade, using a slotted spoon, and add them to the pan together with the leeks. Stir-fry for about 5 minutes until they are thoroughly browned and then remove them from the pan with a slotted spoon and then discard the oil. (We deglazed the pan with a little stock and used this to add to the stock for the next stage). Bring the stock to the boil in a medium-sized pot and add the sherry or rice wine and soy sauce (2). Then add 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 minutes. Before serving, skim off any fat. Serve at once, or let it cool and then refrigerate. (It re-heats beautifully). Recipe "Ken Hom's Chinese Cooking". MMed IMH c/o Georges' Home BBS. 2:323/4.4
From: Ian Hoare Date: 23 Mar 97 National Cooking Echo Ä
Yield: 4 servings