Serves 4 to 6
2 whole chicken breasts, skinned, boned, and cut in
1/2 teaspoon salt
1 tablespoon dry sherry
cornstarch (corn flour)
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 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
Sprinkle chicken with salt and sherry and marinate
for 15 minutes.
While chicken is marinating, prepare the sauce. Mix
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
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
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