Ingredients
-
2
-
1/2
-
1
-
-
4
-
3
-
3
-
1 1/2
-
3
-
2
-
-
-
-
-
Directions
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. |
