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by CookWhatHK0 saved
Celery Stir-Fried Chicken Thigh pan-fries marinated thigh pieces, then tosses them with crisp celery in oyster sauce, ginger and garlic.
Remove skin from chicken thighs, cut into bite-sized pieces, and marinate for at least 2 hours or overnight.
將雞腿肉去皮，切成一口大小的塊狀，再加入紹興酒 1 湯匙、醬油 半湯匙、糖 半茶匙、胡椒粉 少許、麻油 少許，醃製兩小時或醃過夜，備用。
Trim the base of the celery and cut diagonally. Set aside.
西芹去除根部，斜切成片狀，備用。
Heat oil and stir-fry the shallots until fragrant. Add the chicken thigh pieces and pan-fry both sides until about 80–90% cooked, then remove from the pan.
熱鍋下油，放入切末的乾蔥頭爆香，接著加入雞腿肉，兩面煎至八至九成熟後，先盛出備用。
Add the minced ginger and garlic, stir-fry until fragrant, then add the celery. When the celery changes colour, add a little rice wine and sugar to enhance the flavour. Cover and braise for 1–2 minutes if you prefer softer celery.
放入薑米和蒜末炒香，再倒入西芹翻炒。待西芹顏色轉變後，加入少量米酒和糖提味，繼續翻炒。如果擔心西芹口感太硬，可以蓋上鍋蓋燜煮一至兩分鐘。
Return the chicken to the pan and stir-fry until fully cooked through.
將之前盛出的雞腿肉倒回鍋中，加入蠔油約半湯匙，與西芹一同翻炒至雞肉完全熟透即可。
If you prefer a thicker sauce, add a little cornstarch slurry and stir well.
如果喜歡醬汁濃稠一點，可以在此時加入太白粉水勾芡，再翻炒均勻。 贴士 這道菜對香港人來說非常熟悉，幾乎是每個家庭餐桌上都出現過的小菜，屬於清淡健康的選擇！通常會使用雞柳來烹調，但用雞腿肉來做也同樣美味。如果喜歡醬汁濃稠一點，可以加入太白粉水勾芡。
