Instructions: Pat the chicken pieces dry with kitchen paper.

Using a heavy cleaver or knife cut them into smaller pieces about 5cm x 2.5 cm and put them into a bowl.

Add 2 teaspoons of dry sherry or rice wine and 2 teaspoons of light soy sauce.

Mix well and set the chicken to one side.

Trim the leeks and discard any yellow parts.

Cut the leeks at the point where they begin to turn green and discard 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 cold water. (You may have to do this several times until there is no trace of dirt.)

Cut the spring onion and ginger at a slight diagonal into 6cm pieces.

Heat a wok 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 discard the oil.

Bring the stock to the boil in a medium sized pot and add the sherry or rice wine and soy sauce. 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.)

Serve with plain steamed rice or plain boiled noodles and Ginger and Spring Onion Dipping Sauce.

Leeks are popular in northern Chinese cooking. They have a flavour which is less pronounced than that of garlic or onions and which 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 chopped. This warm rich dish is perfect for cold winter days. I lubstitutes for the real thing. Spinach is most commonly stirfried so frozen 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 which it is bought.

Serves 4

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