Chicken and Celery in Mustard Sauce
18 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 46 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 2 g |
| fibre | 0 |
| chol | 11 mg |
| sodium | 140 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 2 |
| vit C | 3 |
| folate | 3 |
The small ribs of organic celery look pretty and are packed with flavour.
For more kick, increase the mustard to 4 tsp (20 mL).
Ingredients
- 4 outer ribs organic celery, or 3 ribs regular celery
- 4 slices gingerroot
- 1 chicken breast
- 1 tbsp dry mustard powder
- 1 tbsp light or sodium-reduced soy sauce
- 1 tbsp sesame oil
- 2 tsp rice vinegar
- 1 tsp granulated sugar
- 2 minced green onions, white parts only
- 1/4 cup 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.
Source : Canadian Living Magazine: February 2009
- Keywords : Main Course; Poach; Make-Ahead; Chinese; Celery; Chicken; Mustard;
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