Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts -- * see note
3 tablespoons peanut oil
2 medium leeks
sliced into thin rings and blanched
1 red bell pepper
seeded and sliced into thin strips
6 small fresh hot chilies
cut into thin rings and blanched
1 teaspoon finely slivered fresh ginger
4 cloves garlic -- sliced very thin
1 tablespoon soy sauce
1/4 cup rich chicken broth
1/4 teaspoon Chinese five-spices
1/2 teaspoon sugar
1/4 teaspoon coarsely ground black pepper
1 teaspoon cornstarch
dissolved in 1 tablespoon cold broth
salt to taste
Heat the oil to very hot in a large wok but do not let it smoke. Begin stir-frying the chicken breasts, a few pieces at a time, just until hot through but not browned. Remove with a slotted spoon and set aside. Stir fry the leeks, pepper, and chilies in the same manner, a few at a time, for no more than a minute. Remove with a slotted spoon and set aside.
Add the next 7 ingredients to the wok and, stirring, cook for about 3 minutes. Return the chicken and vegetables and stir fry for 1 minute. Pour in the cornstarch mixture and stir gently until the resulting sauce is thickened and translucent. Add salt.
Serving Ideas : Serve immediately, accompanied with steamed rice.
NOTES : Bone the chicken breasts and remove the skin. Cut the meat into strips 1/4 inch wide by 2 inches long. Yield: 6 as a main course or 10 as part of a Chinese meal.