Warr-Shu-Gai Almond Easy Boneless Chicken Recipe

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 chicken broth
1 1/2 cup chopped mushrooms (optional)
3 tablespoons chicken fat or 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
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)

Sprinkle chicken with salt and sherry. Set aside 15 min.

Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms (if desired), chicken fat, 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 paper 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.

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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Easy Stuff Boneless Chicken

1 whole chicken, boned (be careful not to pierce the skin, better yet, have your butcher do this for you, 2 to 3 pound)
For Marinade
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons lemons
Stuffing
1/2 lb ground ham
1/2 lb ground pork
1/2 lb ground chicken
1 1/2 ounces raisins
1 tablespoon lemon juice
2 tablespoons soy sauce
1 teaspoon finely minced garlic
2 tablespoons breadcrumbs
1/4 cup chopped onions
2 raw eggs
2 teaspoons crushed black pepper
salt
3 hard-boiled eggs
4 ounces melted butter or margarine
2 pieces hot sausage, sliced lengthwise into quarters (pepperoni or Polish sausage)

1. Combine all marinaring ingredients and marinate boned chicken for 3 hours.
2. Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well.
3. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail).
4. Sew the slits at the neck and the tail of the bird.
5. Place the chicken in a baking dish and brush with the melted butter.
6. Wrap in aluminum foil.
7. Preheat the oven to 350 degrees F.
8. Bake for I hour.
9. Remove aluminum-foil wrapper and continue baking until chicken is golden brown.
10. Serve with sauce.
11. Sauce: Drippings from chicken 2 tablespoons flour 2 tablespoons soy sauce 1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil salt to taste Collect drippings from the baking dish.
12. Add 2 tablespoons flour and one table- spoon soy sauce.
13. Set aside.
14. In a small saucepan, saute garlic in oil until brown.
15. Add the mixture of flour soy sauce and drippings.
16. Season with salt.
17. Cook about 5 minutes, stirring often.
18. Slice chicken and serve with sauce.

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Almond Easy Boneless Chicken Recipe

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

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

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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