Remove sausage casing from Chinese sausages and slice at a diagonal into thin slices about 4-5mm thickness. Clean the leeks and slice at at diagonal into thin slices about 6-7mm thickness. Heat oil in wok or suacepan. Over low heat, stir fry Chinese sausages for about 2 minutes and dish out. Keep aside. In same wok, turn heat to medium-high, saute minced garlic till fragrant and light brown. Add the leeks and stir for about 30 seconds. Add water, chicken powder seasoning and salt to taste. Continue stirring for about 5 minutes till leeks are soft and cooked, adding 1 tablespoon water if it appears too dry. Add in the pre-fried sausages and stir to combine, for about 30 seconds. Add in 1 tablespoon Chinese cooking wine, give a quick stir and dish out. Serve hot. Enjoy!