A word of caution for those on medication. Since celery cannot be interacted with certain drugs, consult a doctor if on drugs especially depressants and those that are for thyroid function. Besides that, avoid consuming it if easily susceptible to developing food allergy as celery especially the root can be a common cause of food allergy.
Having said that, the pros are more than the cons and thus this important vegetable is not to be excluded for those who do not have problematic food issues. Do eat moderate servings regularly a few times in a week. And of course, my recipe for today is including celery as one of my ingredients in braised chicken using the Chinese style of cooking; tasty and full of healthy goodness!
500g chicken legs
1/8 tsp ground black peppercorns
1 tsp light soya sauce
- Chop chicken into moderate pieces and mix together with pepper and sauce. Set aside to marinate while preparing the ingredients as below.
- Julienne celery into 1/2 cm widths.
- Cut carrot lengthwise into halves and julienne into 1 cm widths.
- Slice onion lengthwise into 1/2 cm wedges.
- Lightly crush garlic and discard skin. Trim the heads.
- Scrape skin from ginger and julienne thinly.
- Snip chillies into 1 cm pieces.
- Mix together 1 tbsp water, oyster sauce, salt and cornflour.
- Coat heated wok/pan with cooking oil and sear chicken, garlic and ginger over high heat for 2 minutes or until nicely browned.
- Add 100 ml water, carrot, chillies and bring to a boil. Turn heat to low, cover and braise for 20 minutes or until chicken is cooked.
- Remove cover, turn heat to high and add celery and onion. Cook for 1 minute.
- Mix in cornflour mixture and cook another 1 minute.
- Stir in sesame oil and rice wine for 1/2 minute and turn off heat. Dish out and serve with rice (serves 2 to 3 pax).