Instructions: 1. Skin and bone chicken; then slice thin. Cut leek stalks in 1-inch sections. Mince ginger root.

2. Combine soy sauce, sherry and salt.

3. Heat oil. Add remaining salt, then leeks and stir-fry to brown lightly.

Remove from pan.

4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add chicken and stir-fry until it loses its pinkness (about 2 minutes).

5. Stir in soy-sherry mixture 1/2 minute more to blend in.

6. Return leeks and stir-fry another minute to reheat and blend flavors.

Serve at once.

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