WARR-SHU-GAI ALMOND BONELESS CHICKEN
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.
Provided by Tonkcats
Categories Chicken Breast
Yield 4-6
Number Of Ingredients 16
Steps:
- 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.
ALMOND CRUSTED CHICKEN
From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.
Provided by Recipe Reader
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- Combine the parmesan cheese and almonds in a flat dish.
- In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
- Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
- Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
- Transfer to a warm plate.
- Pour off excess oil from pan.
- Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
- Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
BAKED ALMOND CHICKEN
Easy to make, freezes well for OAMC. We made something similar to this at Dream Dinners and have continued to make it ourselves, it was so easy! You may want to pound out very thick breasts so you get more crusty topping per bite!
Provided by jswinks
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Spray bottom of pan heavily with non-stick cooking spray. For best results the pan should be big enough that the breasts don't touch.
- Cover bottom of dish with additional bread crumbs to coat thinly.
- Combine bread crumbs, almonds and salt and pepper in a flat dish (i.e. pie plate).
- Place flour and eggs (beaten) in two separate flat dishes.
- Dip each chicken breast in flour, then egg, then dip into almond mixture. (Be sure its coated heavily and evenly at each step).
- Place into prepared pan.
- Sprinkle with any remaining almond mixture.
- Spray over top of chicken heavily with cooking spray.
- Bake at 400 for 12 minutes, turning chicken over, and baking additional 10 minutes (until internal temp is 165).
- Serve with sweet & sour sauce.
- Note: if freezing, follow all steps except spraying top of dish with cooking spray. Wait until thawed, then spray and bake.
Nutrition Facts : Calories 641, Fat 23.9, SaturatedFat 3, Cholesterol 174.2, Sodium 990.7, Carbohydrate 60.3, Fiber 6.9, Sugar 4.5, Protein 46.4
ALMOND FRIED CHICKEN
Make and share this Almond Fried Chicken recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 2 chicken breasts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boned chicken breasts are thicker on one side than on the other. To make them more uniform, slice horizontally through the thick part and lay the meat "open". Do not cut the thinned section from the rest of the breast meat. Pound both sides with back of cleaver. One side will be smoother than the other. Mix light soy, sherry, salt and white pepper together and mix in chicken meat. Set aside 20 minutes. Wash and drain lettuce. Shred. Finely chop toasted almonds. Make sauce: Mix 4 T. cornstarch and 3 T. water in saucepan until smooth. Gradually mix in broth, butter, soy sauce, and bouillon. Bring to a boil, stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. Make batter: Beat together 3 T. cornstarch, flour, baking powder, egg, and water until smooth. Coat chicken with batter and cook 5-7 minutes in 375* oil until golden brown. Drain chicken on paper towels. Cut cooked chicken into strips, put on bed of shredded lettuce and sprinkle with finely chopped almonds and green onions. Spoon on sauce and serve with steamed or fried rice.
Nutrition Facts : Calories 484.7, Fat 27.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 1427.5, Carbohydrate 21.8, Fiber 1.9, Sugar 1.7, Protein 33
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