Chengtu Chicken

Chengdu Ji

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Unique

I have long considered celery, along with monosodium glutamate, one of the great banes of bad Chinese restaurants. Cooked celery has such a strong taste that it almost invariably overpowers every other ingredient in the dish. Yet, treated with moderation, celery is a wonderful vegetable, crisp and slightly bitter. Mrs. Chiang uses it in this otherwise simple chicken dish to provide an unexpected combination of textures and flavors. Because the celery