How to make… Chicken and leek

This is a firm family favourite, inspired by the 1980’s chef, Jeff Smith, the Frugal Gourmet.  Over the years, the recipe has been adapted to meet the ingredients we have available – and my Dad’s experimental flavour palate.  The week after Thanksgiving, it’s usually Turkey and leek.  And sometimes it’s Chicken with mushrooms and onions, and sometimes it’s not as oriental.  But with that rich, flavourful cream sauce at its heart, it’s always delicious! 

Ingredients

2	Cups	Uncooked rice	(any type will work) cook per instructions and add seasoning to the water to your taste
2	Tbsps	Olive oil	(Veggie oil would work, too.  You may need more if using uncooked chicken)
2	Cups	Chicken	(any pieces will do) diced or shredded
2	Tbsps	Garlic	Minced
2	Cups	Leeks	Finely sliced (2-3 medium leeks)
2	Cups	Mushrooms	Sliced (about 8-10 medium to large)
1	Cup	Cream	(any type will work)
1	Cup	Milk
2	Tbsps	Oriental sauce	Optional.  I use Yoshida’s Gourmet Sauce, but a combo of Soy, Sesame, Fish, Worcestershire… based on what’s in your cupboard will work, too.
¼	Cup	Parmesan	Optional.  Grated.  I use 2 Tbsps of Johnny’s Garlic Spread, which includes parmesan.
1	Tbsp	Chicken bullion	Substitute chicken gravy powder or leave out.
1	tsp	Ground ginger	Optional. (or freshly grated!)
1	tsp	Chinese 5 spice	Optional.  (or 1/8 tsp of ground cloves)
1	tsp	Ground nutmeg	Optional. (or freshly grated!)
		Salt & pepper	Optional.  To taste
		Lemon zest	Optional.  To taste
		Parsley	Optional.  Torn, to garnish. (Or use dried)

Adjust these measurements based on your family’s preferences and availability.  This serves 6; Phil and I always enjoy leftovers!

Preparation

1. Boil the water and cook the rice using the package instructions.  Don’t forget to add salt and any other spices.  Use 1 tsp of turmeric for a lovely yellow colour to your finished rice.
2. Heat the oil in a wok, or large pan, to cook the chicken (if it wasn’t pre-cooked).  Add garlic after turning the chicken pieces.  Remove from the pan when cooked through.
3. Bring the oil back up to temperature and add the leek.  Stir and sautee these until they are glossy and just softened.  Add a bit more oil, if needed.  Add the garlic at this stage if using pre-cooked chicken.
4. Add the mushrooms to the pan to heat through, then add the chicken back into the pan and bring back up to temperature.
5. Add the cream, milk and sauces.  Stir.  Reduce the temperature so it’s gently bubbling.
6. Add the rest of the spices, stirring and adjusting to taste, keeping heat low, just to keep warm.
7. Check your rice and either add to sauce mixture, or plate up as separate items.
8. Garnish and serve warm.

Watch us make it

What about you?

I’ve created a printable recipe card for easy printing.

We hope you add this recipe to your family’s repertoire, too, and if you do, share it with us using #chixnleek and tagging @parkerlings on your social media.  If you have any questions, just ask, using the form below, and don’t forget to comment and tell us how your family changes it up.  We’d love to hear your ingredient ideas.

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