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    You are in: Home / Community Forums / Asian Cooking / Wor shu gi (not sure of spelling)
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    Wor shu gi (not sure of spelling)

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    Marsha D.
    Tue Feb 08, 2005 10:24 pm
    Food.com Groupie
    icon_smile.gif Hey there,
    I am sitting here reading all kinds of food ideas and looking at pictures of food etc.... Now it got me to thinking icon_rolleyes.gif how I would love to have some Wor Shu Gi . does anyone know what I am talking about and have a recipe? icon_question.gif
    mianbao
    Tue Feb 08, 2005 10:55 pm
    Food.com Groupie
    Marsha D. wrote:
    icon_smile.gif Hey there,
    I am sitting here reading all kinds of food ideas and looking at pictures of food etc.... Now it got me to thinking icon_rolleyes.gif how I would love to have some Wor Shu Gi . does anyone know what I am talking about and have a recipe? icon_question.gif


    Sorry, not the slightest idea here. icon_confused.gif

    If it's Chinese, the names of things vary greatly depending on the pronunciation in different areas, as well as romanization differences. Could you give us a few hints? icon_wink.gif

    Maybe other people would like to know about it, too.
    Marsha D.
    Tue Feb 08, 2005 11:08 pm
    Food.com Groupie
    icon_wink.gif Ok hummmm its breaded chicken with vegetables like carrots,water chestnuts, sugar snaps and some kind of cabbage type stuff and it also has mushrooms too in it.
    WaterMelon
    Wed Feb 09, 2005 3:17 am
    Food.com Groupie
    Maybe it's mu shu chicken (in Cantonese)?
    chia
    Wed Feb 09, 2005 8:01 am
    Forum Host
    i know wor shu opp is deep fried duck- is this dish deep fried?
    Marsha D.
    Wed Feb 09, 2005 9:59 am
    Food.com Groupie
    icon_eek.gif DUCK? Oh my! icon_lol.gif
    The menu always said Chicken icon_biggrin.gif but yes its deep fried.
    WaterMelon
    Wed Feb 09, 2005 10:34 am
    Food.com Groupie
    chia wrote:
    i know wor shu opp is deep fried duck- is this dish deep fried?


    opp or arp/arb is duck in Cantonese, so i think if Chia has the the recipe, just use chicken instead of duck.
    MEAN CHEF
    Wed Feb 09, 2005 12:00 pm
    Food.com Groupie
    Wor su gai perhaps - almond chicken
    WaterMelon
    Wed Feb 09, 2005 12:55 pm
    Food.com Groupie
    wor su is not almond (in any Chinese dialects that I know). Almond is xing ren (mandarin), hang yan (Cantonese) icon_confused.gif
    MEAN CHEF
    Wed Feb 09, 2005 3:10 pm
    Food.com Groupie
    WaterMelon wrote:
    wor su is not almond (in any Chinese dialects that I know). Almond is xing ren (mandarin), hang yan (Cantonese) icon_confused.gif


    I have no idea, but if you google on wor su gai you will find the many almond chicken recipes
    chia
    Wed Feb 09, 2005 6:31 pm
    Forum Host
    wor shu opp is pressed duck, deep fried, no almonds, no sauce-
    however i found this recipe on google, it did have almonds but bears no resemblance to anything i've ever had.
    Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares. Has anyone else found it outside of the Detroit area? Here's a recipe I clipped from the Detroit Free Press years ago.

    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.
    Marsha D.
    Wed Feb 09, 2005 7:38 pm
    Food.com Groupie
    icon_wink.gif Thank you for the recipe Chia
    icon_smile.gif That was sweet of you to look it up and write it down here for me. icon_wink.gif

    I will give it a shot icon_wink.gif
    mianbao
    Wed Feb 09, 2005 8:29 pm
    Food.com Groupie
    That's interesting. The recipe Chia found looks a lot like a dish I like here in Tokyo - battered fried chicken, very light and crisp, sliced and put on green vegetables - some cucumber, too, I think.

    The sauce I get here is different. It's not thickened, and has some vinegar in it, green onion garnish, but no almonds. I must have known a name for it, but can't remember it now. I'll have to think of an excuse to go back to the area where that restaurant is again.

    The crunchy chicken and crisp vegetables was such a good combination. icon_biggrin.gif

    Thank you for reminding me of it.
    chia
    Thu Feb 10, 2005 7:47 am
    Forum Host
    in ny and philly wor shu opp is served without sauce, but always on a bed of shredded lettuce.
    but lately here in pa when i have ordered cow fon they've been giving me thin rice vermicelli instead of those wide rice noodles that i love- we have to go to the inner city chinatowns for the good stuff.
    Melfrog29
    Wed Aug 08, 2012 7:56 pm
    Newbie "Fry Cook" Poster
    Hi. It's actually a Cantonese dish. The correct spelling is Wor Shu Gai. here is a link to a recipe for the breaded, sliced boneless chicken that you crave: http://www.grouprecipes.com/91973/wor-su-gai.html
    They have spelled it without the h, but close enough icon_wink.gif! Best of luck to you!

    Mary Ellen
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