The small ribs of organic celery look pretty and are packed with flavour.
For more kick, increase the mustard to 4 tsp (20 mL).
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2009
- 4 celery or 3 ribs regular celery
- 4 gingerroot
- 1 chicken breast
- 1 tablespoon dry mustard powder
- 1 tablespoon light or sodium-reduced soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon granulated sugar
- 2 green onions white parts only
- 1/4 cup loosely packed coriander leaf
MethodCut 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.
Nutritional facts Per each of 8 servings: about
- Sodium 140 mg
- Protein 4 g
- Calories 46.0
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat trace
- Total carbohydrate 2 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0