1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon dried minced onion
2 tablespoons dried basil
3 celery leaves, chopped
1 tablespoon minced shallots
1 cup all-purpose flour
3 tablespoons baking powder
1/2 cup molasses
1 1/2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
1 teaspoon ground nutmeg
3 tablespoons brown sugar
1 cup peeled and diced celery
4 slices cooked, cubed chicken breast meat
4 slices cooked, cubed pork
Heat oil in a large skillet over medium heat. Stir in garlic, onion, basil, celery and shallots. Cook, stirring constantly, until garlic is tender.
Whisk together the flour, baking powder, sugar, chicken bouillon, nutmeg and brown sugar; transfer to a large bowl. Gradually stir in the chicken and pork.
Heat oil in a large skillet over high heat. Stir fry chicken until golden brown and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
Heat oil in a large skillet over medium heat. When heat is back up, heat brown sugar and brown sugar mixture in skillet; add chicken and pork in the same time. Saute for about 10 minutes, spooning sauce into skillet occasionally.
Remove chicken from skillet and set aside. Heat oil in a large skillet over medium heat. Transfer chicken to skillet and brown on all sides.
Heat oil in skillet over medium heat. Stir fry celery leaves and celery mixture until golden brown, about 1 minute. Remove chicken from skillet and set aside.
Dredge chicken breasts in flour and baking powder, set aside. Place celery mixture in a large bowl and add broth, cheese, water, salt, vinegar, and chicken. Stir well.
Reduce heat to medium low and add chicken and celery mixture to skillet. Continue cooking for about 5 minutes or until chicken is no longer pink and chicken juices run clear.