Warr-Shu-Gai Almond Boneless Chicken

Tonkcats's Note:

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.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4

• 2 whole skinless chicken breasts, 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 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

Directions:

1. Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
2. Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.
3. Bring the mixture to a boil, stirring constantly.
4. Let boil 1 minute. Keep warm.
5. Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.
6. Coat each piece of chicken with batter.
7. Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.
8. Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.
9. Drain on pa per towels.
10. Cut chicken diagonally into strips.
11. Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.
12. Spoon sauce over chicken and serve immediately.
13. Makes four to six servings.
14. 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.

Reviews

[Mark Kovach]

When I was a boy in Detroit I worked as a bus boy in Wing Hong's Chinese American Restaurant. I'm sure Wingy is either very old or dead by this time but the cries of "War Sho GAI" still ring in my ears (along with our american response "wash your OWN guy!!") My first attempt at this receipe was ok but not completely successful, never the less the taste was what I remembered and that earns it a five. Be sure to use THIN cuts of boneless chicken so it fries up crisp. Too thick a piece makes the coating soggy and therefore less edible. This sauce will work best with rendered chicken fat. I save what renders out when I broil chicken for other receipes for just this kind of dish. Thanks for posting this Tonkcats. It was a wonderful addition to my cookbook.

[hhsk8ergirl]

I had no idea that this was a regional recipe either. Our whole family just loves it when we go out to eat. I made it last night and it was absolutely fabulous!!! I too left out the sherry and mushrooms. The sauce is dead on, but I can't quite figure out how to fix the batter so it's more like the restaurant version. I was thinking maybe it should have salt in it and omit the baking powder so it crisps up more like a fried chicken batter????

[Baggy]

I have been looking for a recipe similar to this for a long time. I live in Canada just across the river from Detroit, and our Chinese restaurants have served this as far back as I can remember. I haven't tried the recipe yet, but I am hopeful it is the one I have been looking for. I will rate and review it properly once I try it, but for now am giving it five stars in anticipation!