Chicken with Tree Ears and Celery

Chicken with Tree Ears and Celery 01

This recipe is about as simple as they come for Chinese stir-fried dishes… It features ‘velveted’ chicken (the only vaguely complex part of the dish), stir-fried with blanched celery and tree-ear fungus in a sauce of seasoned chicken broth…

Chicken with Tree Ears and Celery 02

Here are the ‘prepped’ ingredients. I used a whole, large chicken breast which was sliced into strips and then prepared using the Chinese Velveting technique. I did water velveting technique in this case, which I prefer less than oil-style, but which easier and less wasteful of oil, but you can do either, or else omit velveting and just saute the chicken in oil as you cook the dish as a whole.

The celery, about 3 stalks, is sliced obliquely and then blanched (and again you can omit this step but it makes for a nice color), and tree-ear fungus is soaked and then sliced (to make about 1/3 cup in all). The fresh Ginger, thinly shredded, amounts to 1 tablespoon in all, and the sauce is prepared using ½ cup chicken stock, 1 tsp of cornstarch, plus a tablespoon each of rice wine and soy sauce.

 

Chicken with Tree Ears and Celery 03

To cook, heat a good glug of oil in a hot wok and then add the ginger. Just as it becomes fragrant, add the chicken and stir fry just until the flesh starts to color a little.

 

Chicken with Tree Ears and Celery 04

Finally, add the vegetable ingredients and as soon as they are heated through, stir in the sauce and cook until thickened and clear. Serve immediately.

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