Cut the chicken into pieces about ½ cm and mix with 1 teaspoon cornstarch and 1 tablespoon rice wine. Clean or peel the leek and ginger and cut into slices. Mix 1 tablespoon soy sauce with ½ tablespoon rice wine, salt and pepper to make the sauce. Halve or quarter the walnut kernels as desired. Heat a wok or pan, add oil. Fry the walnuts for about 1 minute while stirring. Remove and set aside. Add the chicken to the remaining oil and stir-fry for about 1 minute. Add the ginger and leek and fry everything for another 1 minute. Mix in the sauce and walnuts and fry again for 1 minute. They shouldn`t get too dark. Serve immediately.
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