Poultry and Game Recipes - Chicken and Leeks Recipe

  
 

Poultry and Game Recipes - Chicken and Leeks Recipe

Ingredients

Serve 4

  • 1/2 cucumber

  • 375 g/12 oz boneless, skinless chicken breasts

  • 2 tablespoons oil

  • 3 leeks, thinly sliced diagonally

  • 4 garlic cloves, thinly sliced

  • 1 tablespoon light soy sauce

  • 1 tablespoon dry sherry

  • 1 dried red chili, crumbled

  • 1 tablespoon chopped coriander leaves

  • salt

  • coriander leaves, to garnish

Method:

  1. Peel the cucumber, cut in half and remove the seeds with a teaspoon.

  2. Cut the flesh into 2.5 cm/1 inch cubes, place in a colander and sprinkle with salt. Set aside for 20 minutes, then rinse well and drain.

  3. Meanwhile, cut the chicken into 2.5 cm/1 inch cubes. Heat the oil in a preheated wok or heavy-based frying pan. Add the leeks and garlic and cook briskly for 30 seconds.

  4. Add the chicken and brown quickly for 1 minute. Add the soy sauce, sherry and chili and cook for a further 30 seconds. Stir in the cucumber and cook for 30 seconds.

  5. Transfer to a warm serving dish, sprinkle with the chopped coriander, garnish with coriander leaves and serve immediately.