| War Su Gai (Almond Boneless Chicken)
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon of salt
1 tablespoon of dry sherry
Sauce:
4 tablespoons of cornstarch (corn flour)
3 tablespoons of water
3 cups of broth
1 1/2 cups of chopped mushrooms (optional)
3 tablespoons of chicken fat or butter
2 teaspoons of soy sauce
3 tablespoons of chicken bouillon granules
Batter:
3 tablespoons of cornstarch
3 tablespoons of flour
1/2 teaspoon of baking powder
1 egg, beaten
1 tablespoon of water
1 cup of shredded lettuce
1/3 cup of toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying |
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Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly.
Let boil for 1 minute, and keep warm. To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter. Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375ºF. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve. Serves 4 to 6
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