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Chicken and leeks

Preparation time: 20 minutes, plus standing.
Cooking time: 5-6 minutes.
Calories: 189 per portion

ingredients

serves 4
1/2 cucumber
salt
350 g (12 oz) boneless chicken breasts, skinned
2 tablespoons oil
3 leeks, thinly sliced diagonally
4 garlic cloves, thinly sliced
1 tablespoon light soy sauce
1 tablespoon dry sherry
1 dried red chilli, crumbled
1 tablespoon chopped coriander
coriander leaves, to garnish

method

1. Peel the cucumber, cut in half and remove the seeds with a teaspoon. Cut the flesh into 2.5 cm/1 inch cubes, put in a colander and sprinkle with salt. Set aside for 20 minutes, rinse well and drain.

2. Cut the chicken into 2.5 cm/1 inch cubes. Heat the oil in a non-stick frying pan, add the leeks and garlic and cook briskly for 30 seconds.

3. Add the chicken cubes and marinade and cook for 3 minutes. Add the soy sauce, sherry and chilli and cook for a further 30 seconds. Stir in the cucumber and cook for 30 seconds.

4. Transfer to a warmed serving dish, sprinkle with the chopped coriander, garnish with coriander leaves and serve immediately.

Try eating Chinese dishes with chopsticks. Hold one stick firmly in the angle between your thumb and first finger, balancing it against the first joint of your third finger. The second stick is held between the top of your thumb and the inside of your forefinger and is pivoted to pick up pieces of food

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