2 tablespoons of sesame seed
800 grams of chicken tenderloin cut into thin strips
1 tablespoon of oil
2 tablespoons of sesame oil
1 leek, White part only. Julienned
2 cloves of garlic, crushed
2 tablespoons of soy sauce
1 tablespoon of Merrin or Dry Sherry
1 teaspoon of sugar
Heat the wok until very hot; add the sesame seeds and dry-fry over high heat until golden in colour. Remove the seeds from the wok.
Trim the chicken of any excess fat or sinew. Reheat the wok and add the oils and swirl them around to coat the sides. Stir-fry the chicken strips in three batches over high heat tossing constantly, until just cooked. (reheat the wok before cooking each batch of chicken.)
Return all the chicken to the wok, then add the leek and garlic and cook for 2-3 minutes or until the leek is soft and golden.
Add the soy sauce, Merrin or dry sherry, sugar and the fried sesame seeds and toss well. Seasoned with salt and black pepper.