Almond Boneless Chicken Wor Su Gai Recipes
ALMOND BONELESS CHICKEN (WOR SU GAI)
Number Of Ingredients 20
Steps:
- 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 (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the 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 deep fryer and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels. Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve
Nutrition Facts : Nutritional Facts Serves
ALMOND BONELESS CHICKEN (WOR SU GAI)
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
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.
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.
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