1 (3 pound) whole chicken, cut into pieces
3/4 cup silken tofu
3 tablespoons partially-cooked celery, cut into 1 inch pieces
1 teaspoon curry powder
2 drops hot water
1 3/4 tablespoons canola oil
3 tablespoons white sugar
1 clove garlic, chopped
Place chicken in a large bowl, press any excess fat, and mix together.
Preheat oven to 350 degrees F (175 degrees C).
Place 1 egg and 1 tablespoon oil in a large skillet. Then saute celery in broth until tender. Add celery, curry powder and hot water to skillet, stir. Add celery and chicken, stir. Add chicken to skillet, decrease heat to medium low, stir and cook until liquid is absorbed, 4 minutes or until smooth all the way through.
Variation: Remove skillet from heat and stir remaining ingredients. Add another egg and heat. Add celery milk and heat until warm.
Allow chicken to cool until the stickiness settles. Remain warm to prevent browning too much. When thick, spread with candle-stick. Chill for 1 hour.