Stir-Fried Chicken with Leeks (鸡胸肉炒韭菜)

I have started buying more leeks at my supermarket trip recently.  I found the flavor here is less pungent than the one in Malaysia.  Perhaps that was the reason why my hubby (he disliked eating leek in Malaysia) and girls have no problem in eating leeks that I cooked.  Leek is a part of onion family called Allium just like garlic, scallion and onion.  Leeks provide a good source of fiber, folid acid, manganese, potassium, calcium, vitamin B6 and C and iron.  It was said to improve the immune system, lower bad cholesterol levels, increase good cholesterol levels and fight certain cancer.  I eat leek purely not because of its health benefits but I happen to like leek a lot especially when it is stir-fried with a little oyster sauce.

I served the above as a one dish meal with a bowl of watercress soup.  This dish had frozen tofu, chicken breast, leek, red bell pepper, carrot and garlic.
 

Ingredients:

• 1/2 chicken breast, thinly slice and marinate with salt, rice wine, white pepper, olive oil and cornstarch
• 1 stalk of leek, cut off the bottom and top green part and the outer layer of leek, clean thoroughly in water, thinly slice diagonally.
• 1/4 frozen tofu, cut in 2 inch stick
• 1 small carrot, thinly slice or 1/2 large
• 1/4 red bell pepper, cut in 1.5 inch stick
• 2-3 cloves of garlic, mince
• Cooking oil of your choice
• Iodized salt, a dash or to taste
• 2 Tbsp. Rice wine
• 1 Tbsp. oyster sauce

Method:

1.  Heat up your wok.  When heated, add in cooking oil of your choice.  When hot, add in garlic.  Stir for a while until slight brown, add in chicken.  Stir-fry until chicken is almost cooked.

2.  Add in leek, carrot and bell pepper.  Stir-fry well or until soften.  Add in frozen tofu.  Mix well.

3.  Add in rice wine, a dash of iodized salt and oyster sauce.  Stir-fry well and serve hot!