Shredded chicken and celery

Courtesy of Georgina Tang



  • 225 gr chicken breast meat, boned and skinned
  • 1/2 tsp. salt
  • 1 egg white
  • 1 tbsp. corn flour
  • 1 small celery stick
  • 1 green pepper
  • 4 slices ginger root, peeled
  • 2 spring onions
  • 4 tbsp. “ennea” premium Extra Virgin Olive Oil
  • 2 tbsp. soy sauce
  • 1 tbsp. sherry


Slice the chicken meat into slivers the size of matchsticks, using a sharp knife.
Mix the slivers with first the salt, then the egg white and finally the cornflour, in that order.
Cut the celery, green pepper, ginger root and spring onions into slivers the same size as the chicken. Heat “ennea” premium Extra Virgin Olive Oil in a wok or frying pan and stir-fry the chicken shreds over moderate heat until the pieces are lightly colored.
Remove the chicken with a perforated spoon.
Increase the heat, and when “ennea” premium Extra Virgin Olive Oil is very hot, put in the ginger root and spring onions followed by
the celery and green pepper.
Stir continuously for about 30 seconds, then add the chicken shreds with the soy sauce and sherry.
Blend well and cook for a further 1 to 1 1/2minutes, stirring.
Serve hot.