West China Celery Stir-Fried Chicken Strip

西芹炒鸡柳

West China Celery Stir-Fried Chicken Strip — Home-styleChengdu home cooking.

Ingredients

• boneless, skinless chicken breast
• Chinese celery (west China type, pale green, hollow stalks)
• light soy sauce
• Shaoxing wine
• ginger
• garlic

Instructions

1. Marinate chicken strips with light soy sauce and Shaoxing wine for 10 minutes. Meanwhile, rinse and drain celery; mince ginger and garlic. (Chicken turns slightly glossy and opaque at edges)
2. Heat wok over high heat until a wisp of smoke rises. Add 15 ml (1 tbsp) neutral oil, swirl to coat. (Oil shimmers and forms thin ripples)
3. Add chicken strips in a single layer. Let sear untouched for 1 minute, then stir-fry 1–2 minutes until just cooked through but still tender. (Chicken turns white with faint golden edges)
4. Push chicken to one side. Add ginger and garlic to the empty space; stir 15 seconds until fragrant, then mix with chicken. (Ginger-garlic sizzles vigorously with visible steam)
5. Add celery. Stir-fry over high heat for 2 minutes — just until bright green and crisp-tender. Turn off heat, taste, and adjust with a pinch of salt if needed. (Celery deepens to vivid emerald, stalks bend slightly but snap cleanly)