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Crispy Almond Chicken – Warr Shu Gai Recipe

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Ingredients

Adjust Servings:
2 whole skinless chicken breasts, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons butter
2 teaspoons soy sauce

Nutritional information

341.9
Calories
127 g
Calories From Fat
14.2 g
Total Fat
6.9 g
Saturated Fat
145.1 mg
Cholesterol
1654.4 mg
Sodium
18.7 g
Carbs
0.3 g
Dietary Fiber
0.9 g
Sugars
31.6 g
Protein
1578 g
Serving Size

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Crispy Almond Chicken – Warr Shu Gai Recipe

Features:
    Cuisine:

    Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares.

    • 20 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Warr-Shu-Gai Almond Boneless Chicken,Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I’ve never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares. ,I grew up in Washington state and have great memories of ordering this with my dad at just about every Chinese restaurant we ever went to. I live on the east coast now and have never seen it on a menu around here, plus I’m vegetarian now and wouldn’t have ordered it as is in a restaurant anymore anyway. I made the recipe exactly but made it vegetarian (not vegan) with to simple substitutes: extra firm tofu for the chicken and vegetable bouillon instead of the chicken broth & bouillon. I also left out the mushrooms because what used to get with my dad never had them. This dinner… It’s incredible how close it is to my memories, and I feel like my dad’s here with me.


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    Steps

    1
    Done

    Prepare Sauce: in a Small Saucepan, Stir Together Cornstarch and Water Until Smooth.

    2
    Done

    Gradually Stir in Chicken Broth, Mushrooms (if Desired), Butter, Soy Sauce and Bouillon Granules.

    3
    Done

    Bring the Mixture to a Boil, Stirring Constantly.

    4
    Done

    Let Boil 1 Minute. Keep Warm.

    5
    Done

    Prepare Batter: Beat Together Cornstarch, Flour, Baking Powder, Egg and Water Until Smooth.

    6
    Done

    Coat Each Piece of Chicken With Batter.

    7
    Done

    Pour Vegetable Oil Into a Large Skillet or Wok to the Depth of 1/2 Inch; Heat to 375 Degrees.

    8
    Done

    Cook Coated Chicken Pieces in Oil, Turning Once, Until Golden -- 5 to 7 Minutes.

    9
    Done

    Drain on Pa Per Towels.

    10
    Done

    Cut Chicken Diagonally Into Strips.

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    Landon Rivera

    Taco titan creating unique and flavorful fillings for his dishes.

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