Braised Chicken with Leeks

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Nov. 30, 2011


Chicken pieces 12 Ounce (1 Pound / 450 Grams)
Dry sherry/Rice wine 2 Teaspoon
Light soy sauce 2 Teaspoon
Leeks 4 Ounce (110 Grams)
Spring onion 1 , cut diagonally into 2 1/2 inch pieces
Fresh ginger slices 1 , cut diagonally into 2 1/2 inch pieces
Oil 1 Tablespoon (Preferably Ground Nut)
Chicken stock 7 1/2 Fluid Ounce (210 Milliliter)



1. Dry the chicken pieces on paper towel, put them in a bowl with 2 teaspoons of dry sherry or rice wine and 2 teaspoons of light soy sauce, mix well and set aside.

2. Cut the leeks at the point where they begin to turn green and discard the green parts; also trim any yellow parts

3. Now split the white parts in half and cut them at a slight diagonal into 2 1/2 inch 6 cm segments and wash them several times to remove all the dirt.

4. In a wok or large frying pan heat oil until it is smoking hot and add the spring onion and ginger.

5. Now add the chicken with a slotted spoon, the leeks and stir fry for about 5 minutes until they are thoroughly browned and remove from the pan with a slotted spoon and discard the oil.

6. In a medium-sized pot boil the stock and add the sherry or rice wine and soy sauce.

7. Now put in the chicken and vegetables.

8. Remove the scum, put it at low heat, cover tightly and braise for about 25 minutes.

9. Open and skim off any fat from top.


10. Serve hot or keep refrigerated to be served later, reheat and serve when required.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 371Calories from Fat 128

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 723 mg30.13%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 41 g82%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet