Sichuan Chicken Salad

• 2 ribs celery
• 2 small fresh red or green chilies, minced, including seeds
• 1 tablespoon finely minced ginger
• 3 garlic cloves, peeled and finely minced
• 2 scallions, white part only, minced
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese white rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt (optional)
• 1 teaspoon freshly ground white pepper
• 2 whole chicken breasts, poached, cooled and shredded
• 2 tablespoons sesame oil
• 2 tablespoons chopped fresh coriander (leaves and stems)

1. Cut the celery thinly on the diagonal; stack and cut into matchstick shreds.
2. In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking.
3. Drain again and set aside.
4. Mix the chilies, ginger, garlic and scallions with soy sauce, vinegar, sugar, salt and white pepper in a bowl, and allow to sit for 5 to 10 minutes.
5. Toss with the chicken, sesame oil, celery and coriander.
6. Allow to sit 5 minutes; toss again and serve.

celery, fresh red, ginger, garlic, scallions, soy sauce, chinese white rice vinegar, sugar, salt, freshly ground white pepper, chicken breasts, sesame oil, fresh coriander

Taken from cooking.nytimes.com/recipes/4056 (may not work)