Jirou Chao Qincai (Stir-Fried Chicken and Celery)

Photo: Julia Gartland • Food Styling: Jessie YuChen

Marinating meat before cooking is an essential step in most stir-fries. In this jirou chao qincai recipe from Beijing home cook Deng Haiyan, a mix of egg white and cornstarch coats the chicken, and a quick blanching in a little oil in the wok preserves its succulence—a technique called velveting. The bright, crunchy celery contrasts beautifully with the silky texture and delicate flavor of the chicken.

Featured in “A Stir-Fry Education” by Lillian Chou.

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Yield: 2 Time: 20 minutes 2 tsp. cornstarch 2 boneless, skinless chicken breasts, frozen for 20 minutes, halved lengthwise, and cut crosswise into ⅛-in. thick strips 1 egg white Pinch kosher salt 3 Tbsp. vegetable oil, divided One 1½-in. piece ginger, thinly sliced 1 leek, halved lengthwise and thinly sliced 5 celery stalks, cut on the bias into ¼-in. pieces 1 Tbsp. plus 1½ tsp. light soy sauce Instructions In a medium bowl, toss together the cornstarch, chicken, egg white, and salt. Set aside to marinate for 10 minutes. Heat a large wok over high heat until it starts to smoke. Add 2 tablespoons of the oil and swirl to coat the bottom and sides of the wok. Add the chicken and cook,