Wash and pat dry chicken fillet, cut into small cube. Combine the minced garlic and pepper with salt, mix evenly to seasoning for chicken. Use a spoon or knife to spread this mixture evenly over the chicken pieces.
Pour water in wok to reach 3/4 full mark on pot's side; when water is boiling, add ginger slices or paste and leek slices into it till they are well cooked and tender (about 2 minutes only.). Stir in dark soy sauce after liquid has reduced by half; allow mixture to simmer further till it thickens a little.
Add in chicken pieces and heat for about 5 minutes till the meat is cooked (but not overcooked). Stir around with sauce mixture till they are evenly coated. Ensure that the flame is set on medium so as to cook the meat slowly and avoid overcooking.
Chicken Fricassee is ready to be served hot with rice. The dish will taste better when it has cooled a little after being cooked (not lukewarm though, otherwise it will ruin the texture). The color of Chicken Fricassee should be dark brown due to addition of dark soy sauce. But you can slightly adjust the amount of dark soy sauce used according to your own taste. Add in more pepper or chili if you like spicy food.