Another recipe :)

This is one of my favourite chicken dishes. I had something similar for the first time at my friend's Eirik a few years ago, but I've changed the recipe and now I'd dare to say that it is almost perfect. I'd recommend organic vegetables and chicken. The mushrooms and leeks especially have a stronger and more deliciuos flavour.
These quantities are enough for 2 hungry people (or 3 boring ones). I call it "Ginger Chicken with Mushrooms and Leeks".

350g of chicken breast
250g of chestnut mushrooms
2 or 3 leeks (depending on size)
1 medium size fresh ginger root
1 clove of garlic
soy sauce
4 table spoons of mirin
1 tea spoon of sugar
vegetable oil

Chop the ginger and the garlic finely. Heat a large pan with 4 table spoon of vegetalbe oil. Add the chopped ginger and garlic, a splash of soy sauce, 1 table spoon of sugar and 4 table spoon of mirin.
In the meantime rinse the chicken breast and cut it into 3cm dices. Add it to the pan and fry it on medium to low heat until the meat has absorbed all the flavours and is cooked through.
Meanwhile wash the mushrooms and leeks and slice them. Not too thinly.
Add the leeks and another splash of soy sauce then cook for 5 minutes until the leeks start caramelising. Add the mushrooms, cover the pan and cook for another 5 minutes. It is important that you cover the pan because it creates steam and the dish will be really juicy and the chicken very tender.
Serve in a deep dish or a bowl on top of a generous serving of Japanese white rice. You can use brown rice if you prefer, but it doesn't work as well.