|Celery stalks||1 Bunch (100 gm)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Instant chicken broth and seasoning mix||1 Tablespoon (1 Envelope)|
|Vegetable oil||1 Tablespoon|
|Garlic powder/Well mashed garlic clove||1 Teaspoon|
Cut thick celery pieces lengthwise into quarters, cut the inner pieces lengthwise into halves, then cut all into 3-inch lengths.
Arrange in shallow casserole, cover with boiling water, sprinkle with broth mix, cover and simmer until celery is tender.
Divide celery into 2 salad plates.
Reduce liquid left in pan to half.
Combine with oil and garlic, and divide over celery.