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…
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.
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.
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.