I didn’t feel like cooking today but I also didn’t want to order in as we strictly limit it to once or twice on weekends.
So I tossed up some quick Asian style stir-fried chicken with leeks and carrots. For vegetarians, you can simply switch the chicken with firm tofu or soybean.
Easy & delicious! Just like we need on weekends 🤍
350 g bone-in chicken
3-4 large leeks, chopped into 1-inch slices
1 medium carrot, chopped into thin long slices
1/2 cup chicken stock
1 tsp dark soy sauce (low sodium)
1/2 tsp palm sugar (or brown sugar)
1/2 tsp all purpose flour
1 tsp sesame oil
1/2 tsp crushed black pepper
1 tsp each of grated ginger & garlic
1 medium shallot, finely sliced
1 tsp toasted sesame seeds
Salt to taste
Marinate the chicken with some salt and freshly crushed black pepper. Now clean the leeks thoroughly & chop them into 1” slices. Chop the carrots into thin long slices.
Prepare a sauce by mixing 1/2 cup chicken stock with 1 tsp dark soy sauce (low sodium), 1/2 tsp palm sugar (or brown sugar), 1/2 tsp APF, 1 tsp sesame oil, 1/2 tsp crushed black pepper, 1 tsp each of grated ginger and garlic.
Heat a wok and fry one sliced shallot. Throw in the chicken pieces and sear both sides on high heat. Once they are nicely browned, reduce the heat to medium and add the leeks and the carrot. Cover for 4-5 minutes on low-med heat.
Remove the lid and add the sauce and stir fry on high heat again for 5-6 minutes.
Reduce the heat and let it cook for some more time. Garnish with toasted sesame seeds and serve hot with rice😋