Stir-Fried Chicken & Celery with XO Sauce

Tested Recipe Adapted from Eva Kam Mum’s Loving Dishes

Stir-Fried Chicken & Celery with XO Sauce


300g celery

225g boned chicken thigh

Carrot slices

1 tbsp homemade lightly spicy XO sauce

2 tsp chopped garlic

A splash of cooking wine


1 tbsp light soy sauce

½ tsp chicken powder

¼ tsp sugar

Some ground white pepper

1 tsp potato starch

2 tsp cooking wine

1 tbsp water


¼ tsp sugar

½ tsp salt

Starch solution:

½ tsp potato starch

1 tbsp water

Preparation Instructions:

  1. Rinse chicken thigh. Skin and dice. Marinate for 10 minutes.
  2. Rinse celery and tear off strings. Cut into wedges.
  3. Heat a little oil in a wok. Stir-fry chopped garlic until fragrant. Add celery and carrot slices. Put in seasoning and a little water. Stir-fry for a while and dish up.
  4. Heat oil in wok again. Stir-fry chicken until almost done. Sprinkle wine.
  5. Add celery and carrot slices back to the wok. Stir-fry until chicken is done. Add the starch solution and cook until thickens. Put in XO sauce and stir-fry quickly until mixed. Serve.

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