1 ½lbboneless skinless chicken thighs(cut into 1-inch cubes)
4clovesgarlics(peeled finely minced)
3shallots(peeled and chopped)
2Tbspof finely grated ginger
1medium-size leek(cut into slices and wash properly-refer to notes)
1large tomato(dice)
4red chilis(seeded if you like and cut into small pieces)
Salt to taste
1cupchicken stock
1small bunch of cilantro leaves for garnish
2Tbspof oil
Instructions
Preheat a wok or skillet with lid and add in oil. Add in the garlic, ginger, onion, chili, and leeks. Stir-fry until the vegetables are soft. Tip in the chicken and tomatoes and continue to stir-fry until the chicken started to turn opaque in color. Pour in the chicken stock and bring to a boil. Lower the heat and cover with the lid and let it gently simmer until the chicken is cooked through
Serve warm with a bowl of steamed rice. Garnish the stew with cilantro leaves
Notes
How to clean leeks can be found here: http://whattocooktoday.com/how-to-clean-leeks.html