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 cup 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 F. 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.
This was VERY worth the effort. Chicken Bouillon granules can be very overpowering, so you may want only about 1 tablespoon, instead of 3.
The toast almonds are what makes this dish, so DO NOT omit them! This is a wonderful dish, and though it's listed as Chinese, nobody would guess. Good, good, good!
Jun 1, 2008
The recipe went quite well, and I would recommend it with some minor changes to satisfy subjective preferences. Instead of two tsp. soy sauce, I used one, ant a tsp. of oyster sauce. The almonds in my case were buzzed almost to course granules.
Oct 11, 2005
kettlestew Member since: October 11, 2005
Gravy was inedible. Too much chicken bouillon made it very salty and did not taste like gravy from Chinese restaurants. Batter was very good and will use with other food.