Chicken with Celery
Ingredients:
- 6 stalks celery
- chicken breast, julienned
- 2 carrots, julienned or grated
- 2 tsp minced garlic
- 2 tsp minced shallot
- 4-6 Tbsp chicken stock
- spring onion, sections for garnish
- salt, to taste
- sugar, to taste
Marinade:
- 2 tsp light soy sauce
- 1 tsp corn flour (corn starch)
- 1 tsp sugar
- 2 tsp Shaoxing wine (rice wine works well, too)
- 1/2 tsp chicken powder (chicken bouillon powder)
- pepper, to taste
Thickening
- 1 tsp cornflour
- 2 Tbsp water
Method:
- Rinse celery and drain well. Use a knife to help peel tissues in celery stalks. Cut into strips. Marinate chicken with marinade for 15 minutes.
- Heat oil in a frypan. Stir fry chicken until colour turns white and cooked. Set aside.
- Add oil and sauté garlic and shallot until aromatic. Add carrot and celery. Sprinkle salt and sugar to taste. Pour wine and stir fry quickly. Add chicken stock and cook until carrot and celery softened. Toss in chicken, add shallot sections and combine well. Add thickening and cook to your preferred consistency. Serve hot.
Tips:
- The little secret to stir fry celery: just add a bit sugar and it makes a big difference in taste. Don’t add too much because you don’t want to eat sweet celery.
- The taste of this dish is quite natural. Add some satay sauce while stir frying celery to add a kick if you like.