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Almond Boneless Chicken (Warr Shu Gai)




Source of Recipe


Internet


List of Ingredients




2 whole chicken breasts, skinned, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons 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)

Sprinkle chicken with salt and sherry. Set aside 15 minutes.

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.

It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp.


Recipe