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Shredded Chicken with Celery


Shredded Chicken with Celery
1 large whole chicken breast, approximately ten ounces
1 Tablespoon mushroom soy sauce
1 Tablespoon Chinese rice wine
2 teaspoons cornstarch
4 Tablespoons vegetable oil
3 slices fresh ginger, peeled and slivered
2 cloves garlic, minced
1 scallion, white and green parts slivered separately
5 stalks Chinese celery, cut into two-inch lengths
1 Tablespoon slivered peeled and toasted almond slices or slivers
1. Cut chicken breast in four pieces lengthwise,, and remove center thick cartilage part. Then cut each across the width making them each half as thick. Next cut each piece into thin shreds, and mix these with the mushroom soy, rice wine, and the cornstarch, and set aside for twenty minutes. 2. Heat pan or wok, add half the oil and stir fry chicken for one minute. Drain and put in a strainer suspended over a bowl.
3. Wash and dry the wok, add the rest of the oil, and stir-fry ginger and garlic for half a minute, add white scallion parts and continue to stir-fry another half minute, then add the celery pieces and stir-fry for one minute more before returning chicken to the pan. Stir-fry this one minute, then remove to a serving plate, sprinkle green scallion pieces and almond slices or slivers on top, and serve.

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