SHREDDED CHICKEN WITH CELERY

SHREDDED CHICKEN WITH CELERY

Makes: 4 Servings

10 oz skinless, boneless chicken breasts

1 tsp salt

½ egg white, lightly beaten

2 tsps cornstarch paste

2 cups vegetable oil

1 celery heart, cut into fine strips

1-2 fresh red chilies, seeded and cut into fine strips

1 scallion, cut into fine strips

few strips of fresh ginger, cut into fine strips

1 tsp light brown sugar

1 tbsp Chinese rice wine or dry sherry

few drops of sesame oil

1. Using a sharp knife, thinly shred the chicken. In a bowl, mix together a pinch of the salt, the egg

white and the cornstarch paste. Stir in the chicken.

2. Heat the oil in a preheated wok, add the chicken and stir to separate the shreds.

3. When the chicken turns white, remove with a strainer and drain. Keep warm.

4. Pour off all but 2 tbsps of the oil.

5. Add the celery, chillies, scallion and ginger to the wok and stir-fry for 1 minute.

6. Add the chicken, remaining salt, sugar and rice wine or dry sherry.

7. Cook for 1 minute, then add the sesame oil. Serve hot.