Almond Boneless Chicken
Posted by: Chyrel Sat, 23 Jul 2005, at 9:24 a.m.
2 whole chicken breasts, skinned, boned, and cut in half
1/2 tsp salt
1 tbsp dry sherry
4 tbsp cornstarch
3 tbsp water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tbsp chicken fat or butter
2 tsp soy sauce
3 tbsp chicken bouillon granules
3 tbsp cornstarch
3 tbsp flour
1/2 tsp baking powder
1 egg, beaten
1 tbsp water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for frying
Batter coated chicken is deep-fried in this specialty from Detroit, Michigan
Serves 4 to 6.
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