Warr-Shu-Gai Almond Boneless Chicken
Ready In: 0 mins
Yields: 4-6
Ingredients
- 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
- 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.
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