Title: War Su Gai (Almond Boneless Chicken)
Categories: Poultry Chinese Chicken
Yield: 1 Servings

2		Whole chicken breasts --
		Skinned, boned and c
1/2	ts	Salt
1	ts	Dry sherry
		Vegetable oil for frying
1	c	Shredded lettuce
1/3	c	Toasted -- slivered almonds
1		Green onion -- finely
		Chopped (gree
		Sauce:
4	ts	Cornstarch
3	ts	Water
3	c	Chicken broth
3/4	c	Chopped mushrooms
		(optional)
3	ts	Chicken fat or butter
2	ts	Soy sauce
3	ts	Chicken bouillon granules
		Batter:
3	ts	Cornstarch
3	ts	Flour
1/2	ts	Baking powder
1		Egg, beaten
1	ts	Water

Sprinkle chicken with salt and sherry. Set aside 15 min.

Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth. Gradually stir in chicken broth, mushrooms (if desired), chicken fat, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil 1 minute. Keep warm.

Prepare batter: Beat together cornstarch, flour, baking powder, egg and water until smooth.

Coat each piece of chicken with batter. Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees. Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes. Drain on paper towels.

Cut chicken diagonally into strips. Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon sauce over chicken and serve immediately.

Recipe By : twain@milton.u.washington.edu (Barbara Hlavin)

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