Xues Chicken With Celery And Leek Recipes

XUE'S CHICKEN WITH CELERY AND LEEK

Steps:

• Dice the chicken and celery.
• The celery should be sliced lengthways and then chopped along the lengths.
• This will stop parts of it burning when you stir-fry it.
• Finely chop the leek.
• Place the celery in boiling water for a minute.
• This will reduce the taste slightly.
• Stir-fry the leek.
• Then add the chicken and celery.
• Cook until the chicken is cooked all the way through.
• Add soy sauce and salt to taste.
• Serve with rice.

CREAMY BUT LEAN CHICKEN AND LEEKS

Steps:

• Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
• Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.

CHICKEN WITH LEEKS AND PEPPERS

Steps:

• In a small bowl, combine celery seed, chili powder and onion salt. Sprinkle over chicken, coating well.
• In a Dutch oven, heat oil over medium heat. Add chicken and cook, turning until brown, about 10 minutes.
• Reduce heat to low, cover and cook about 20 minutes, until chicken is tender.
• Remove to serving platter and keep warm.
• Pour off all but 2 tablespoons of fat from the pan. Return to medium heat. Add peppers and leeks.
• Cook about 5 minutes, stirring, until leeks are soft. Serve over chicken.