Stir-fry chicken with ginger and leek on organic basmati rice

This dish was created for the same meal together with the Table Water crackers appetizer, as the main dish. It's actually quite a weird combo, Western appetizer but Chinese main course. Anyway, the main reason for making this and the appetizer was to shoot them, eating is just the reward after that! ;)

Ingredients (serves 2 persons):
Two chicken thigh, chopped into small pieces (Ask the chicken vendor to skin the thigh and chop it up into small size for you, save you lots of trouble. You can also use chicken breast if you prefer. For chicken breast, it will taste better if you slice it thinly.)
1 stalk of leek (organic preferably, tastes sweeter)
1 piece of young ginger (older ginger tends to be more overpowering)
2 cloves of garlic, crushed and chopped
2 tbsp of peanut oil
1 tsp of sesame oil
1/2 cup of organic basmati rice + 1 cup of water for cooking rice (adjust the water level accordingly, if you want it softer or harder)
Spring onions and coriander leaves for garnishing

For marinate (A):
1 tbsp of light soya sauce
pinch of salt and freshly ground black pepper

For gravy (B):
1 tbsp of light soya sauce
1 tsp of dark soya sauce
1/2 tsp of corn flour
1/2 cup of water
Sea salt, ground black pepper to taste. (If you like it slightly sweet, you can put in about 1/4 tsp of raw cane sugar. In my case, I used organic raw cane sugar)

Steps:
1. Marinate chicken thigh with (A). Leave aside for about 30 mins. Cook rice.
2. Clean (leek has hidden dirt between the base of the leaves) and cut leek in slanting direction, about 1 cm thick.
3. Slice ginger thinly.
4. Thinly shred spring onion (lengthwise of about 3 cm) for garnishing later. If you want the spring onion to have a "curling" effects, soak the shredded spring onion in water for about 20-30 minutes.
5. Heat up wok/pan, add peanut oil and sesame oil. When oil is hot, add chopped garlic and sliced ginger until you smell a savoury aroma.
6. Add the marinated chicken into the wok, fry and close the wok with lid (chicken gets cooked faster this way) for about 3 minutes, then add leek, leave in the wok closed for another 2 minutes or so. Remember to turn down the flame to small or it will get burnt really fast!
7. Mix all ingredients in (B) evenly in a small bowl and pour into the wok. Fry for another 2 minutes and dish out.
8. Serve on hot organic basmati rice in a Japanese wide bowl and garnish with shredded spring onion and coriander leaves (see picture) and bon appétit!

Note: You can basically use any type of rice but I find organic basmati rice tastes the best. Also tastes good with Japanese sushi rice. It's best to mix the rice with the gravy before eating so that the flavour of the gravy absorbs well into the rice.