Chicken Cubes With Celery
|Boneless chicken breasts||2 , skin removed|
|Egg white||1 , beaten|
|Celery head||1 Small|
|Dry sherry||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
Dice the chicken into small cubes the size of sugar-lumps.
In a bowl mix it first with the salt, then the egg white and finally half of the cornflour.
Cut the celery sticks into small chunks diagonally, roughly the same size as the chicken cubes.
Warm the oil in a preheated wok or frying pan and stir-fry the chicken cubes over a moderate heat for 30 seconds or until the flesh has turned white.
Lift the chicken from the wok.
Increase the heat and when the oil is very hot, stir-fry the celery for 1 minute.
Replace the chicken, add the wine or sherry and soy sauce and cook for a further minute at the most.
Combine the remaining cornflour with the water to make a thin paste and add this to the wok, stirring to thicken the sauce.