• 4servings
  • 20minutes

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Nutrition Info . . .

VitaminsA, B2
MineralsNatrium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300g chicken breast fillets, sliced

  2. 1 teaspoon sake (rice wine)

  3. 1/4 teaspoon bicarbonate of soda

  4. 2 tbsp cornflour

  5. 1 teaspoon chopped garlic

  6. 1 teaspoon freshly grated ginger

  7. Pinch salt

  8. 200g celery, thickly sliced

  9. 2 tablespoons sake (rice wine)

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon instant dashi (seaweed stock) or bouillon powder

  12. 1/4 teaspoon chilli paste

Instructions Jump to Ingredients ↑

  1. Sprinkle the rice wine and salt over the chicken pieces. Mix bicarbonate of soda and cornflour together; massage into chicken pieces.

  2. Preheat enough oil in a wok or frying pan to allow you to fry the chicken. When it's hot, quickly fry chicken then drain on kitchen paper.

  3. Remove most of the oil, then add chopped garlic and ginger and a pinch of salt. When the garlic becomes fragrant, add the celery and fry for 2 minutes.

  4. Add the chicken back in, and cook for about one more minute.

  5. Finally, add 2 tablespoons sake, 1/4 tsp salt, 1/4 tsp dashi, and 1/4 teaspoon chilli paste while stirring. Once mixed, serve.


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