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Categories:Viewed: 62 - Published at: 2 years ago
Ingredients
- 1 bunch Chinese celery (approx 1 lb), cleaned and cut into 1 inch pieces
- 3 chicken thighs (de-boned, but fat reserved), julienned
- 4 cloves garlic, minced
- 3 red Thai chiles
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon corn starch
Method
- Excluding the celery and chicken fat, combine the remaining ingredients in a bowl. Allow to marinate for at least a half hour but no more than 4 hours.
- Heat a large skillet or wok over high heat. Add the chicken fat and render for 3 minutes or until no more fat renders. Discard solids and pour off rendered fat into a bowl, leaving approximately 1 tbsp in the skillet.
- Add the chicken to the skillet and saute, stirring constantly until the meat is almost done. Move chicken to a plate.
- Add another 2 tablespoons rendered fat to the emptied skillet and then add the celery. Saute for 2 minutes, but don't allow them to cook completely. Add the chicken, stir for another minute and then remove from heat.
- Serve over rice!
