Technical Stages :

• Dilute the cornstarch with soya sauce.
• Add honey, ginger, pepper and chopped garlic.
• Add the meat cut in strips and leave to marinate for 30 minutes.
• Wash the leeks keeping only 5 cm of greens.
• Slice them in 5 cm long pieces.
• Split them in 2.
• Brown them for 5 minutes in 20 g of butter.
• Add the liquid cream, salt, pepper, and the grated nutmeg.
• Leave to cook until the leeks are tender.
• Sautée the drained poultry strips in another frying pan with oil and 10 g of butter.
• Stir to brown them evenly.
• Remove them from the pan.
• Pour the poultry stock diluted in 4 tablespoons of hot water and the marinade with the cream/leek mixture.
• Leave the juices to dissolve.
• Add the meat and leave to simmer 10 minutes while stirring occasionally.
• Leave to cook another 5 minutes and serve hot!