1 1/2PoundSpring Chicken (with Bone) Cut In 2-Inch Pieces
1/2TeaspoonSalt
5TablespoonsOil
1Stalk LeekIn 1-Inch Lengths
6SlicesFresh Ginger
1LemonSliced
4TablespoonsDry Sherry
6TablespoonsSoy Sauce
6TablespoonsSugar
2TeaspoonsCornstarch Mixed with 2 Tablespoons Water
Instructions
Sprinkle chicken with salt and let stand 20 minutes.
Heat oil and stir-fry chicken, leek and ginger until coated with oil. Add water to cover. Add lemon, dry sherry, soy sauce and sugar. Cover and simmer 30 minutes.
Add cornstarch mixture and cook until thickened. Remove to serving plate and decorate with lemon slices. Serve hot. Serves 3 as a main course or 4 to 8 Chinese style.