Celery	600g
Chicken	1 whole
Carrot	50g
Marinade for Chicken
Sugar	1/2 tsp
Salt	1/4 tsp
Constarch	1 tbsp
Ginger juice	1/2 tsp
Chinese Wine	1/2 tsp
Oil	1 tsp
Ingredients for Stir-fry
Ginger (Pounded)	2 slices
Garlic (Pounded)	1 clove
Shallot (Pounded)	1 clove
Chicken soup	1/3 cup
Soy sauce	1/2 tbsp
Salt	1/3 tsp
Oil	For stir-fry

 

1. Above video shows how to de-bone a Chicken. Mix the Marinade and marinate the chicken for an hour.

 2. Tear old veins off the celery, cut it into lengths.

3. Sliced the carrot.

 4. Heat 1 tbsp of oil and saute the pounded ginger and 1/3 tsp of salt. Add and stir-fry the celery to done. Dish it up for next step.

 5. Heat 2 tbsp of oil and saute the pounded ginger , shallot and garlic. Add and stir-fry the chicken meat until the meat color is changed.

 6. Add 1/2 tbsp of soy sauce and mix the ingredients well. Then, add 1/3 cup of chicken soup and stir-fry the chicken until the chicken well done.

 7. Add the stir-fried celery without the celery juice. (The celery juice may cause too salty). Mix all ingredients well. Dish it up!

Serve!