Warr Shu Gai (almond Boneless Chicken)
Ingredients
- 2 whole chicken breasts, skinned, boned and cut in half
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 4 tablespoon cornstarch
- 3 tablespoon water
- 3 cup chicken broth
- 1 1/2 cup chopped mushrooms (optional)
- 3 tablespoon chicken fat or butter
- 2 teaspoon soy sauce
- 3 teaspoon chicken bouillon granules
- 3 tablespoon cornstarch
- 3 tablespoon flour
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1 tablespoon water
- Vegetable oil for frying
- 1 cup shredded lettuce
- 1/3 cup toasted, slivered almonds
- 1 green onion, finely chopped (green and white parts)
Instructions
Sprinkle chicken with salt and sherry. Set aside 15 min. Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms (if desired), chicken fat, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil 1 minute. Keep warm. Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with batter. Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees. Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes. Drain on paper towels. Cut chicken diagonally into strips. Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon sauce over chicken and serve immediately. Makes four to six servings.