Warr-Shu-Gai Almond Boneless Chicken Recipe

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

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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Almond Boneless Chicken

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying

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 wok or a large skillet 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.

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