Ingredients Jump to Instructions ↓

  1. 2 whole skinless chicken breasts , boned and cut in half

  2. 1/2 teaspoon salt

  3. 1 tablespoon dry sherry

  4. 4 tablespoons cornstarch

  5. 3 tablespoons water

  6. 3 cups chicken broth

  7. 1 1/2 cups Chopped mushrooms

  8. 3 tablespoons butter

  9. 2 teaspoons soy sauce

  10. 3 teaspoons chicken bouillon granules

  11. 3 tablespoons cornstarch

  12. 3 tablespoons flour

  13. 1/2 teaspoon baking powder

  14. 1 egg , Beaten

  15. 1 tablespoon water vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.

  2. Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.

  3. Bring the mixture to a boil, stirring constantly.

  4. Let boil 1 minute. Keep warm.

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

  6. Coat each piece of chicken with batter.

  7. Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.

  8. Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.

  9. Drain on pa per towels.

  10. Cut chicken diagonally into strips.

  11. Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion.

  12. Spoon sauce over chicken and serve immediately.

  13. Makes four to six servings.

  14. It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp. ?


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