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Shredded Chicken With Celery Recipe
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Category : poultry |
Style : stir-fry | Serves : 4 |
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A simple
wok recipe with chicken breast to contrast with the crunchy texture of the
celery.
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Ingredients |
1
| 1 |
Celery heart, thinly sliced |
| 250 g |
Chicken breast, boneless and skinned |
| 450 ml |
Vegetable oil for deep-frying |
| 1 |
Egg white, lightly beaten |
| 2 pieces |
Fresh red chilies |
| 1 stalk |
Spring onion, thinly shredded |
| 1 tsp |
Salt |
| 2 tsp |
Corn flour paste |
| 1 tsp |
Light brown sugar |
| 1 tbsp |
Chinese rice wine |
| - |
A few slices of fresh root ginger |
| - |
A few drops of sesame oil |
Method :
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Prepare chicken meat by thinly shredding it with
a sharp knife.
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Transfer to a bowl and add a pinch of salt, the
egg white and corn flour paste and mix well.
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Heat oil in a wok and semi deep-fry the chicken
shreds until they turn white, remove with a strainer and drain and set aside.
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Tip off the excess oil, leaving approx. 2
tablespoons, then add celery, chilies, spring onions and ginger. Stir-fry the mixture for
approx. 1 minute.
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Add the chicken, remaining salt, sugar and rice
wine and cook for another minute.
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Add a few drops of the sesame oil and
immediately transfer to a serving plate.
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Serve hot.
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