Prepare all ingredients:
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!
To make this recipe, some of these items will be required: