This Sautéed Chicken with Celery and Ginger is a dish that takes me back in time, to when I was a student and lived in a small apartment with roommates from all over the world. One of them, a Chinese guy named Li, often prepared us this simplified version of a Cantonese cuisine classic. We didn't have the Thermomix® at the time, of course, but the basic idea has remained imprinted in my memory and, with some modifications and the help of my trusted food processor, I created this version that I love to prepare. The chicken breast, cut into thin strips, is the protein base of the dish. The marinade, with salt, white pepper and a pinch of monosodium glutamate (an ingredient that, I admit, I rarely use but which in this case enhances the flavors in a surprising way), serves to tenderize it and prepare it to absorb the subsequent flavors. The egg white helps to create a protective film that keeps the chicken juicy during cooking. The celery, crunchy and fresh, brings a herbaceous and slightly bitter note that contrasts pleasantly with the sweetness of the sauce. Ginger, with its pungent and slightly spicy aroma, is the key ingredient that gives the dish its oriental character. Even if the Thermomix® is not strictly necessary for the preparation of this dish, it can be useful for finely chopping the ginger if you don't want to do it by hand. You could also use it to prepare the chicken broth, if you don't already have it ready. However, the most important part, the cooking of the chicken and the preparation of the sauce, take place in a pan. A tip: do not overcook the chicken, otherwise it will become dry. The oil must be very hot, but not smoking, and the cooking must be quick. The sauce, prepared with chicken broth and a touch of flour to thicken it, must be smooth and velvety. For a vegetarian or vegan version, you can replace the chicken with diced tofu or sliced champignon mushrooms. In this case, you can use vegetable broth instead of chicken broth. As for the spices, you can add a pinch of chili pepper for a spicy touch, or a teaspoon of soy sauce for a more intense flavor. This Sautéed Chicken with Celery and Ginger is perfect served with boiled basmati rice, which absorbs the sauce in a delicious way. It can also be accompanied with rice noodles sautéed in a pan with vegetables. For a touch of color, you can add some chopped fresh coriander leaves or some toasted sesame seeds. The sautéed chicken can be stored in the refrigerator for a maximum of two days. It can be reheated in a pan or in the microwave. You can also prepare the marinade in advance and cut the vegetables, so as to speed up the preparation when cooking.

Sautéed Chicken with Celery and Ginger

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Description

Ingredients (11 ingredients)

Preparation (8 steps)

Preparing the marinade

Marinating the chicken

Preparing the celery and ginger

Cooking the chicken in a pan

Sautéing celery and ginger

Preparing the sauce

Combining the chicken with the sauce

Serving the chicken

Finished cooking? Great! 🎉

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