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Sichuan Chicken Salad



Cut the celery thinly on the diagonal; stack and cut into matchstick shreds.
In enough water to cover the celery, parboil it for 10 seconds; drain and run under cold water to stop cooking.
Drain again and set aside.
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.
Toss with the chicken, sesame oil, celery and coriander.
Allow to sit 5 minutes; toss again and serve.