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Warr Shu Gai (Almond Boneless Chicken)

2 whole chicken breasts, skinned, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules

3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
Vegetable oil for frying
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)

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. Makes four to six servings.


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