Wor Su Gai
From goblue434 16 years ago
- 15 minutes to make
- Serves 4
I'm Really Surprised That This Recipe Has Not Found It's Way On Group Recipes. This Recipe Comes From about.com And It Is Delicious! This Was My Favorite When I Ate At A Chinese Resturaunt (Sunflower) In Columbus, Ohio. Read more I Haven't Seen It Anywhere Here In 'bama. Trust Me, This Is Incredible! See less
Ingredients
- 2 whole chicken breasts, skinned, boned, and cut in half shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon dry sherry shopping list
- Sauce: shopping list
- 4 tablespoons cornstarch shopping list
- 3 tablespoons water shopping list
- 3 cups chicken broth, homemade or storebought (low-sodium is best) shopping list
- 1 1/2 cups chopped mushrooms (optional) shopping list
- 3 tablespoons chicken fat or butter shopping list
- 2 teaspoons soy sauce shopping list
- 3 tablespoons chicken bouillon granules shopping list
- Batter: shopping list
- 3 tablespoons cornstarch shopping list
- 3 tablespoons flour shopping list
- 1/2 teaspoon baking powder shopping list
- 1 egg, beaten shopping list
- 1 tablespoon water shopping list
- Remaining Ingredients: shopping list
- 1 cup shredded lettuce shopping list
- 1/3 cup toasted, slivered almonds shopping list
- 1 green onion, finely chopped (green and white parts) shopping list
- oil for deep-frying, as needed shopping list
How to make it
- 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.
- 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.
People Who Like This Dish 14
- Shorty53 Nowhere, Us
- mark555 Center Of The World Ma' Center Of The World, KS
- kathystark Nowhere, Us
- caram3lpr1nc3ss Blitzburgh, PA
- baksg1995 Nowhere, Us
- doreenfish Thessalon, Canada
- theoldprof Belleville, CA
- trigger MA
- elle_23 Wilkes Barre, PA
- peetabear Mid-hudson Valley, NY
- Plus 4 othersFrom around the world!
The Rating
Reviewed by 11 people-
Bravo. Hi-5 on a rare recipe, excellently presented. I'll be giving this one a whirl very soon.
JJ
theoldprof
in Belleville loved it
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This is now also on my list of must try recipes. Thanks for the post,
Susan
sitbynellie
in Glasgow loved it
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THis sounds delicious especially the batter.
I bet it taste as god as it looks.
Five forks and a smile :)
trigger
in loved it
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Reviews & Comments 10
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