Spaghetti With Chicken

Preparation:

Preparation: Cut the chicken into thin oblique strips; mix it well with the ginger juice, sake and potato starch. Cut the ham into 5 mm wide rectangles and the bamboo shoots into thin slices; soak the dried Chinese mushrooms and cut them into strips. Cut the leek into 3-4 cm pieces. Heat 2 tablespoons of peanut oil in a wok (or other pot) and sauté the chicken; as soon as it is cooked, set it aside on a plate. Pour another two tablespoons of peanut oil into the same wok and sauté the mushrooms, bamboo shoots and leek. Mix the ham, add the chicken and sauté quickly. Mix the sauce ingredients together and add these too; cook for a couple of minutes, pour the potato starch dissolved in an equal amount of water to give density to the dish. Boil the pasta in plenty of water (attention: it shouldn't cook too much), drain it and pour it into the hot wok with the melted lard; sauté it over high heat until it takes on a nice golden colour. Arrange the pasta on a serving plate and pour all the other ingredients on top.