Poultry with Celery in Chinese Recipe

Ingredients: 200g poultry (breast), 4 tablespoons vegetable oil, 6 celery stalks, 1 garlic clove, 8 fresh ginger circles, 8 carrot circles, 4 small onions, 3/4 glass of chicken broth. To cook marinade: 1/2 teaspoon salt, 1 teaspoon starch, soy sauce to taste, 1.5 teaspoon ginger, 2 teaspoons rice wine (or dry sherry). To cook sauce: sugar, salt, 1/2 teaspoon starch, 1/2 teaspoon sesame oil, 4–5 tablespoons broth, black pepper cracked to taste.

Directions: Cut the poultry into strips and leave it in marinade for an hour. Cut celery into 4 cm pieces, sprinkle with spices, drizzle with wine and fry in vegetable oil, stirring. Pour the broth into the frying pan, simmer the celery for some minutes, and then take it out. Dip meat into boiling water, take it out and let the water drain off. Heat the oil in the frying pan; add the garlic shredded, ginger (cut into circles beforehand), celery, carrot and onion circles, and meat stripes. Pour the broth, if necessary, and stew for 15 minutes. Cook the sauce by means of mixing all ingredients. Bring to the boil. Drizzle with wine.