Fried Chicken with Celery and Ginger (Jirou Chao Qincai)
2 servings
10 minutes
Fried chicken with celery and ginger (Jirou Chao Qincai) is a harmony of flavors and textures born from European culinary traditions with hints of Eastern cuisine. Tender chicken fillet, fried in a thin starch coating, retains juiciness and acquires a light crispy crust. The spicy aroma of fresh ginger and the sweet spiciness of leeks complement the main dish, while celery adds a subtle vegetal note and pleasant crunch. Soy sauce unites the ingredients, filling them with depth of flavor and umami. This dish pairs perfectly with fluffy rice or a light salad, and its quick preparation makes it an excellent choice for a weekday dinner or an elegant treat for guests. The simplicity of execution and richness of flavors make this recipe a true find for culinary experiment lovers.
1
Cut the chicken fillet into thin small strips. Transfer to a bowl and add starch, egg white, and a pinch of salt. Mix well and let it sit for 10 minutes.
- Chicken breast fillet: 2 pieces
- Cornstarch: 2 teaspoons
- Egg white: 1 piece
- Coarse salt: to taste
2
Heat the wok over high heat until smoke appears. Add 2 tablespoons of oil and spread it over the surface. Add the chicken and stir-fry for 1-2 minutes. Then transfer to a plate.
- Canola oil: 3 tablespoons
- Chicken breast fillet: 2 pieces
3
Return the wok to high heat and pour in the remaining oil. Then add the thinly sliced ginger and leek and stir-fry for 30 seconds. Add the chopped celery and stir-fry for another minute until tender but slightly crisp inside.
- Canola oil: 3 tablespoons
- Fresh ginger root: 1 piece
- Leek: 1 piece
- Celery stalk: 5 piece
4
Return the chicken to the wok along with the released juices and soy sauce. Cook, stirring, for another 1-2 minutes until the chicken is done.
- Chicken breast fillet: 2 pieces
- Light soy sauce: 1.5 tablespoon
