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.
- 2 whole skinless chicken breasts, boned and cut in half
- 1⁄2 teaspoon salt
- 1 tablespoon dry sherry
- 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
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1⁄2 teaspoon baking powder
- 1 egg, Beaten
- 1 tablespoon water
- vegetable oil, for frying
- Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
- Gradually stir in chicken broth, mushrooms (if desired), butter, 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 pa per 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.
- Makes four to six servings.
- 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.