Rinse, dry and cut chicken into eight pieces. Clean celery (keep green), rinse and cut off. Peel shallots.
Season chicken pieces, fry in hot oil. Add shallots, cider, celery and clear soup, steam for about 30 minutes. Peel tomatoes, cut into quarters and remove seeds. Pour whipped cream to the chicken. Thicken stock to taste.
Season to taste. Stir in tomatoes and heat up. Serve with celery greens.
Serve with long-grain rice.
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