One of my favorites is the War Su Gai which means almond boneless chicken. It is a boneless chicken and almond dish with lettuce, green onion, covered in a delicious batter and sauce.
Ingredients
1
2 whole chicken breasts, skinned, boned, and cut in half
1
1/2 teaspoon salt
1
1 tablespoon dry sherry
1
Sauce:
1
4 tablespoons cornstarch
1
3 tablespoons water
1
3 cups broth
1
1 1/2 cups chopped mushrooms (optional)
1
3 tablespoons chicken fat or butter
1
2 teaspoons soy sauce
1
3 tablespoons chicken bouillon granules
1
Batter:
1
3 tablespoons cornstarch
1
3 tablespoons flour
1
1/2 teaspoon baking powder
1
1 egg, beaten
1
1 tablespoon water
1
1 cup shredded lettuce
1
1/3 cup toasted, slivered almonds
1
1 green onion, finely chopped (green and white parts)
1
Oil for deep-frying
Instructions
1.
Sprinkle chicken with salt and sherry and marinate for 15 minutes.
2.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth.
3.
Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.
4.
Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
5.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth.
6.
Coat each piece of chicken with the batter.
7.
Heat wok or a large skillet and add oil to a depth of 1/2-inch.
8.
Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once.
9.
This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
10.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce.
11.
Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
