tag:blogger.com,1999:blog-19628399.post113637659799358108..comments2022-03-24T23:03:05.386+08:00Comments on kwokwok: chicken & celeryUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-19628399.post-86958961667510908312009-11-20T11:47:58.289+08:002009-11-20T11:47:58.289+08:00Corn starch thickens the gravy.Corn starch thickens the gravy.soliloquyhttps://www.blogger.com/profile/09739612807084359572noreply@blogger.comtag:blogger.com,1999:blog-19628399.post-31356628735830734482009-11-20T11:41:33.627+08:002009-11-20T11:41:33.627+08:00whats the purpose of adding cornstarchwhats the purpose of adding cornstarchAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-19628399.post-1136602737986360912006-01-07T10:58:00.000+08:002006-01-07T10:58:00.000+08:002 tips:you can buy Cornflour. try Kingsford brand ...2 tips:<BR/>you can buy Cornflour. try Kingsford brand - it comes in a bright yellow box and can be found in normal supermarks or Chinatown provisions shops all over the world. <BR/><BR/>chicken - better to brown the chicken first before the celery. raw chicken sometimes has salmonella or other bacteria (not a problem once properly cooked). if the celery's in first, the chicken bac may "stick" to the celery.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19628399.post-1136387319992652392006-01-04T23:08:00.000+08:002006-01-04T23:08:00.000+08:00Not a celery fan... =PNot a celery fan... =Ppintohttps://www.blogger.com/profile/14676823759744680169noreply@blogger.com