Shredded Chicken with Celery recipe
information
The tender chicken breast contrasts with the crunchy texture of the celery, and the red chillies add colour and flavour.
ingredients
275 g (10 oz) boneless chicken breast, skinned
5 ml (1 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
475 ml (16 fl oz) 2 cups vegetable oil
1 celery heart, thinly shredded
1 - 2 fresh red chillies, seeded and thinly shredded
1 spring onion, thinly shredded
few strips of fresh root ginger, thinly shredded
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry
few drops of sesame oil
5 ml (1 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
475 ml (16 fl oz) 2 cups vegetable oil
1 celery heart, thinly shredded
1 - 2 fresh red chillies, seeded and thinly shredded
1 spring onion, thinly shredded
few strips of fresh root ginger, thinly shredded
5 ml (1 tsp) light brown sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry
few drops of sesame oil
method
1. Using a sharp knife, thinly shred the chicken. In a bowl, mix together a pinch of the salt, the egg white and cornflour paste. Stir in the chicken.
2. Heat the oil in a preheated wok, add the chicken and stir to separate the shreds. When the chicken turns white, remove with a strainer and drain. Keep warm.
3. Pour off all but 30 ml (2 tbsp) of the oil. Add the celery, chillies, spring onion and ginger to the wok and stir-fry for 1 minute. Add the chicken, remaining salt, sugar and rice wine or dry sherry. Cook for 1 minute, then add the sesame oil. Serve hot.
2. Heat the oil in a preheated wok, add the chicken and stir to separate the shreds. When the chicken turns white, remove with a strainer and drain. Keep warm.
3. Pour off all but 30 ml (2 tbsp) of the oil. Add the celery, chillies, spring onion and ginger to the wok and stir-fry for 1 minute. Add the chicken, remaining salt, sugar and rice wine or dry sherry. Cook for 1 minute, then add the sesame oil. Serve hot.
serving amount
serves 4
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