1 bunch celery, chopped
1 bunch green bell pepper, chopped
1 bunch fresh parsley, chopped
1 small cucumber, chopped
1 small onion, peeled and sliced
1 cup chicken broth
2 teaspoons curry powder
1/4 cup chopped fresh ginger root
1/4 cup chopped fresh basil
1 cup canned green peas
1 cup rice wine
2 teaspoons soy sauce
1 teaspoon chili powder
In a large bowl, mix celery, bell pepper, parsley, cucumber and onion.
Separate the chicken and celery cubes; stuff half of the center of each chicken piece with the celery mixture. Arrange half of the celery mixture on the bottom of a large serving bowl. Sprinkle with chicken broth, curry powder, ginger, basil and peas. Layer with rice wine, soy sauce, chili powder and peas. Wrap with aluminum foil and refrigerate for 2 to 3 hours.
Remove foil and refrigerate leftover chicken and celery mixture.
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