Serves: 5
Total Calories: 211
1. Slice celery stalks thin. Mince scallions. Place both in a saucepan.
2. Add sherry, soy sauce, oil and stock bring slowly to a boil.
3. Add deep-fried chicken pieces and simmer, covered, to heat through. Remove chicken, leaving liquids in pan.
4. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over chicken and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Peking Chicken: Celery Sauce recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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