Chicken and Celery in Mustard Sauce
3 people added this to their Recipe Box
The small ribs of organic celery look pretty and are packed with flavour.
For more kick, increase the mustard to 4 tsp (20 mL).
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 46 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 11 mg |
| sodium | 140 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 2% |
| vit C | 3% |
| folate | 3% |
Suggested Recipes
-
4 outer ribs organic celery (or 3 ribs regular celery)
4 slices gingerroot
1 chicken breast
1 tbsp (15 mL) mustard powder
1 tbsp (15 mL) light or sodium-reduced soy sauce
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) rice vinegar
1 tsp (5 mL) granulated sugar
2 green onions (white parts only) minced
1/4 cup (50 mL) loosely packed coriander leaves
Preparation:
Cut each celery rib crosswise in half. Blanch in saucepan of boiling salted water for 45 seconds; remove with tongs and chill in ice water. Drain and pat dry. Cut into 2-inch (5 cm) long pieces.
Add ginger to boiling water; reduce heat to low. Cover and poach chicken until no longer pink inside, about 15 minutes. Remove chicken from water and let cool. Remove skin and bones. (Make-ahead: Wrap and refrigerate celery and chicken separately for up to 6 hours.) Shred chicken.
In bowl, mix mustard powder with 1 tbsp (15 mL) water to make paste; let stand for 10 minutes. Whisk in soy sauce, sesame oil, vinegar and sugar until sugar is dissolved. Stir in onions.
Place celery on serving plate; top with chicken. Spoon mustard sauce over top. Garnish with coriander.
Add ginger to boiling water; reduce heat to low. Cover and poach chicken until no longer pink inside, about 15 minutes. Remove chicken from water and let cool. Remove skin and bones. (Make-ahead: Wrap and refrigerate celery and chicken separately for up to 6 hours.) Shred chicken.
In bowl, mix mustard powder with 1 tbsp (15 mL) water to make paste; let stand for 10 minutes. Whisk in soy sauce, sesame oil, vinegar and sugar until sugar is dissolved. Stir in onions.
Place celery on serving plate; top with chicken. Spoon mustard sauce over top. Garnish with coriander.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Poultry-Chicken; Vegetables; Poach; Make-Ahead; Chinese; Entertaining;
Source
Canadian Living Magazine: February 2009
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