Wor shu gi (not sure of spelling)

[Marsha D.]

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 how I would love to have some Wor Shu Gi . does anyone know what I am talking about and have a recipe?

[mianbao]

Marsha D. wrote:
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 how I would love to have some Wor Shu Gi . does anyone know what I am talking about and have a recipe?

Sorry, not the slightest idea here.

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?

Maybe other people would like to know about it, too.

[Marsha D.]

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]

Maybe it's mu shu chicken (in Cantonese)?

[chia]

i know wor shu opp is deep fried duck- is this dish deep fried?

[Marsha D.]

DUCK? Oh my!
The menu always said Chicken but yes its deep fried.

[WaterMelon]

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]

Wor su gai perhaps - almond chicken

[WaterMelon]

wor su is not almond (in any Chinese dialects that I know). Almond is xing ren (mandarin), hang yan (Cantonese)

[MEAN CHEF]

WaterMelon wrote:
wor su is not almond (in any Chinese dialects that I know). Almond is xing ren (mandarin), hang yan (Cantonese)

I have no idea, but if you google on wor su gai you will find the many almond chicken recipes

[chia]

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.]

Thank you for the recipe Chia
That was sweet of you to look it up and write it down here for me.

I will give it a shot

[mianbao]

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.

Thank you for reminding me of it.

[chia]

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]

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 ! Best of luck to you!

Mary Ellen