• Cock-a-leekie stir-fry (Adam Liaw)Source: Adam Liaw

In this stir-fry take on the Scottish soup, the key ingredients (chicken and leek) get an Asian spin, with Shaoxing wine, soy sauce and ginger.

Serves
4

Preparation

10min

Cooking

10min

Skill level

Easy
By
Average: 4.7 (3 votes)
Yum

Ingredients

  • 400 g chicken thigh fillets, cut into 3-4 cm pieces
  • 2 tbsp vegetable oil
  • 2 slices ginger, bruised
  • 3 garlic cloves, roughly chopped
  • 2 large leeks, cut into 2 cm lengths
  • 1 tbsp concentrated chicken stock (or 1 tsp chicken stock powder)
  • salt, to season
  • 1 pinch sugar
  • 1 tbsp Shaoxing wine
  • 1 tsp cornstarch mixed with ¼ cup cold water
  • steamed rice, to serve

Chicken marinade

  • 1 tbsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp Shaoxing wine
  • ½ tsp sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. For the marinade, place all the ingredients in a bowl and stir to combine.
  2. Add the chicken to the marinade, stir to coat and set aside for 5 minutes.
  3. Heat a wok over medium heat and add about half the oil. Fry the chicken in batches until golden and cooked through, then remove from the wok and set aside.
  4. Heat the wok again and add the remaining oil. Fry the ginger and garlic for 1 minute or until fragrant. Add the leeks and toss until they start to soften.
  5. Return the chicken to the wok and toss. Add the chicken stock, salt, sugar and Shaoxing wine and toss. Thicken the mixture with a little cornstarch slurry and toss to combine well.
  6. Serve the chicken with steamed rice.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.