|Boneless chicken||1 1⁄2 Pound (150 Gram)|
|Fresh root ginger||1 Inch|
|Canned pineapple rings||2|
|Soy sauce||3 Tablespoon|
|Pale dry sherry/Rice wine||3 Tablespoon|
|Reserved pineapple syrup||3 Tablespoon|
|Carrots||4 Ounce, cut into julienne strips (125 Gram)|
|Leeks||4 Ounce, cut into julienne strips (125 Gram)|
|Green pepper||2 Ounce, cut into julienne strips (60 Gram)|
Cut the chicken meat into 1 cm/1/2 inch strips, and cut the peeled ginger root into the finest matchsticks you can manage, making about 1 tablespoon in all.
Cut the pineapple rings into 1 cm/1/2 inch segments.
Mix the chicken, ginger and pineapple together then marinate in a mixture of the soya, sherry and syrup for up to 2 hours at room temperature.
Blanch the finely cut vegetables in boiling water just long enough to brighten their colour and make them a little limp.
Drain and cover.
Drain the marinade from the chicken and pineapple and reserve.
Cook the chicken and pineapple in a wok if you have one, or stir in a heavy pan over quite high heat — if it is too low the chicken will not be sealed and will lose too much of its liquid, which toughens it.
Once the chicken is cooked, add the reserved marinade and the vegetables, toss lightly to mix well and heat through.
Serve with rice.