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Рецепт Almond Boneless Chicken (Wor Su Gai)
by Global Cookbook

Almond Boneless Chicken (Wor Su Gai)
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Ингредиенты

  • 2 whl chicken breasts, skinned, boned, and cut in half
  • 1/2 tsp salt
  • 1 Tbsp. dry sherry
  • 4 Tbsp. cornstarch
  • 3 Tbsp. water
  • 3 c. broth
  • 1 1/2 c. minced mushrooms (optional)
  • 3 Tbsp. chicken fat or possibly butter
  • 2 tsp soy sauce
  • 3 Tbsp. chicken bouillon granules
  • 3 Tbsp. cornstarch
  • 3 Tbsp. flour
  • 1/2 tsp baking pwdr
  • 1 x egg, beaten
  • 1 Tbsp. water
  • 1 c. shredded lettuce
  • 1/3 c. toasted, slivered almonds
  • 1 x green onion, finely minced (green and white parts) Oil for deep-frying

Инструкции

  1. Batter coated chicken is deep-fried in this specialty from Detroit, Michigan
  2. Sprinkle chicken with salt and sherry and marinate for 15 min.
  3. While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan till smooth. Gradually fold in the chicken broth, mushrooms (if using), chicken fat or possibly butter, soy sauce, and bouillon granules. Bring the mix to a boil, stirring constantly. Let boil for 1 minute, and keep hot.
  4. To prepare batter: Beat together the cornstarch, flour, baking pwdr, egg, and water till smooth. Coat each piece of chicken with the batter.
  5. Heat wok or possibly a large skillet and add in oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pcs in oil till they are golden brown, turning them once. This should take about 5 - 7 min. Drain the chicken on a tempura rack if you have one, or possibly on paper towels.
  6. 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.