3/4 cup chopped celery
1 egg
6 cloves garlic, minced
1 teaspoon dried red pepper flakes
1 teaspoon salt
1 cup vegetable oil
2 green onions, finely chopped
1 (15 ounce) can sliced mushrooms, drained and quartered
1 1/2 cups raisins
In a medium saucepan, heat the vegetable oil over low heat. Saute celery and garlic in oil mixture briefly, stirring constantly until flavors are well blended. Remove from heat, stir in the red pepper flakes, salt, crumbled chicken, mushrooms and raisins. Assign to a serving bowl and refrigerate approximately 1 hour to allow flavors to warm.