1. Wipe chicken with a damp cloth; and chop, bones and all, in 2-inch sections. Cut leek in 1/2-inch sections.
2. Slice bacon thick; then cut in 1-inch strips. Place in a cold pan and brown lightly over medium heat. Drain on paper toweling.
3. Reheat bacon fat. Add leek; stir-fry a few times. Add chicken and brown quickly.
4. Return bacon. Add soy sauce, sherry and red dates. Reduce heat and simmer, covered, stirring occasionally until tender (about 30 minutes).
VARIATION: Disjoint chicken, instead of chopping it in sections. Simmer about
45 minutes in step 4. |
