This recipe calls for Chinese celery but regular celery can be used instead. Chinese celery has a much thinner stem and all you have to do is to cut it into 1.5 inch long pieces. If you use the regular celery you should first pull off the stringy fiber from stalks. Then cut them lengthwise into strips and then into 1.5 inch pieces.

Cut the chicken breast meat into thin strips about 1/8 inch thick. Put in the marinade ingredients of 1/4 teaspoon salt, cornstarch and vegetable oil let it sit for about 20 minutes.

Heat 2 tablespoons of vegetable oil in a wok over high heat. Put the chicken in when the oil is just beginning to smoke. Quickly stir-fry the chicken until it is just cooked, about 3 minutes. Drain the chicken, put it in a bowl and set aside. Leave about 1 tablespoon of oil in the wok. Stir-fry the garlic in the wok for just about 30 seconds, then put the celery in and continue to stir-fry for about 2 minutes. When the celery is just turning bright green put the chicken back in the wok, add 1/4 teaspoon salt, white pepper and cooking wine. Plate and serve.