Chinese Chicken With Leeks And Black Beans

• 3/4 lb boneless skinless chicken breast, cut julienne
• Marinade
• 1 tablespoon light soy sauce
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1/2 teaspoon grated fresh ginger
• For the stir fry
• 2 tablespoons peanut oil
• 2 garlic cloves, chopped fine (or crushed)
• 1/2 tablespoon fermented black beans, rinsed (dow see)
• 4 cups leeks, cleaned and cut into thin disks
• 1 teaspoon sesame oil
• 1/8 teaspoon sugar

1. Cut the chicken and soak in the marinade for 15 minutes.
2. Heat the wok (or similar cooking pan) and add 1 tablespoon of the oil, along with the garlic and the rinsed black beans.
3. Stir fry for a moment and add the drained chicken.
4. Stir over high heat until the chicken is cooked, and remove to a serving plate.
5. Add the remaining peanut oil to the hot wok, along with the leeks.
6. Stir until leeks are tender.
7. Return chicken to the pan along with the remaining ingredients.
8. Stir fry for a moment, and serve immediately.

boneless skinless chicken breast, marinade, soy sauce, chinese rice wine, ginger, peanut oil, garlic, fermented black beans, leeks, sesame oil, sugar

Taken from www.food.com/recipe/chinese-chicken-with-leeks-and-black-beans-281745 (may not work)