6 celery, sliced into 1 inch slices
3 green onions, thinly sliced
6 boneless chicken wings
1/2 cup soy sauce
2 tablespoons ginger paste
1 clove garlic, peeled and minced
1 teaspoon white wine vinegar
In a small mixing bowl, whisk together soy sauce, white vinegar, and ginger. Pour mixture into 5 quart casserole dish and sprinkle with chicken.
Bake in pans 45 degrees on center of oven for 2 hours, turning every 5 minutes to avoid burning. Reduce heat to low. While chicken is cooking, shred the celery, green onion and garlic and place them into the chicken. Heat through, about 2 minutes on each side. Remove chicken from oven and place in a platter or stock pot.
Meanwhile, cook bell peppers and carrots in microwave for 5 minutes on high. Add about 1 cup boiling water per chicken, stirring to break up clumps.
Steam chicken turning once and topping off fat, starting as soon as possible. Pour chicken stock into large pot and bring to a boil. Sprinkle with soy sauce and water using a metal spoon if you have one. Reduce heat, and cook 1-3 minutes per side, until chicken is heated through (it will be a little brown). Add chicken and mushrooms depending on the size. Beat till thick (this will give cooked chicken a texture that you care for.) Stir in celery/green onion until chicken is creamy.
⭐ ⭐ ⭐ ⭐ ⭐