Warr Shu Gai Almond Boneless Chicken Recipes

ALMOND BONELESS CHICKEN (WOR SU GAI)

Almond Boneless Chicken (Wor Su Gai) image

This almond boneless chicken recipe, also known as War Su Gai or chicken soo guy was given to me by my Aunt, who many years ago, when I was a child introduced me to Chinese cuisine. This was served in a popular Detroit Chinese restaurant and it was actually the first Chinese food that I ever ate. I loved it then and love it now....

Provided by Laura Yoder

Categories Chicken

Number Of Ingredients 22

Ingredients

2 whole skinless boneless chicken breasts or 8 chicken tenders
1/2 tsp salt
1 Tbsp dry sherry
SAUCE:
4 Tbsp cornstarch
3 Tbsp water
3 c chicken broth
1 1/2 c fresh mushrooms, chopped
3 Tbsp butter
3 Tbsp chicken bouillon granules
BATTER:
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp baking powder
1 egg, beaten
1 Tbsp water
1 Tbsp soy sauce
BASE
1 c shredded lettuce
1/3 c toasted slivered almonds
4 green onions, sliced with part of the tops.
OIL FOR DEEP FRYING

Steps:

1. Sprinkle chicken with salt and sherry and marinate for 15 minutes. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms,soy sauce, butter and boullion granules. Bring mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm. To prepare batter: Beat together the cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with the batter. Heat large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one or on a paper towel. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

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