1 leek - cut into about 2 cm long slices on the diagonal
5g corn starch - dissolved in 10g water
1. Dredge beef pieces in corn starch, taking care to coat all sides and shake off any excess.
2. Heat up 3 to 5 tbsp oil in a wok or a skillet over medium heat and add the beef. Cook it in small batches for about 2 minutes (no need to cook completely as it will cook again with the sauce). Transfer the beef to a plate to drain the excess oil. Set aside.
3. In a wok, add 1 tbsp vegetable oil and fry ginger and garlic until fragrant over medium-high heat. Add leek and fry until wilted, then return the beef into this wok, stir-fry all together.
4. Add the 'ingredient A', stir continuously. Bring it to boil. Stir-fry all together until the beef is well coated with sauce and cooked through. Finally add diluted corn starch to thicken the sauce.
1. Marinate chicken in the mixture "A" in a small bowl for about 30 mins.
2. In a separate bowl, add all the ingredient B and mix. It's the batter we will use to fry. Dip the chicken pieces in the frying-batter and drop them in the oil for about 3 to 4 mins until nicely brown. Set aside.
3. In a skillet, heat 1/2 tbsp vegetable oil and add garlic. Fry until fragrant. Add all the rest of the ingredient C (soy sauce, sugar, wine or cooking sake, and ketchup) and fried-chicken and cook until they are hot and sauce thickens.
4. Transfer the chicken to a plate and sprinkle white sesame.