Warr-Shu-Gai Almond Boneless Chicken Recipe
Description:
Warr Shu Gai, also known as Almond Boneless Chicken, is a delightful Chinese-inspired American dish that has become a beloved classic, particularly in the culinary landscape of Detroit. As far as culinary tales go, it’s said to have originated right there, making it a nostalgic favorite for many who grew up in the Michigan region. This dish has a unique charm, and despite its Chinese roots, attempts to find it beyond the borders of Michigan might leave you met with perplexed expressions from Chinese restaurant staff elsewhere.
Ingredients:
- 2 skinless chicken breasts
- 1/2 teaspoon salt
- 1 tablespoon dry sherry
- 4 tablespoons cornstarch
- 3 tablespoons water
- 3/4 cup chicken broth
- 1 1/2 cups mushrooms (optional)
- 3 tablespoons butter
- 2 tablespoons soy sauce
- 3 teaspoons chicken bouillon granules
- 3 tablespoons cornstarch (for batter)
- 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1 egg
- 1 cup water
- 1/2 cup vegetable oil (for frying)
- Sliced almonds and green onion for garnish
- Shredded lettuce for serving
Nutritional Information:
- Calories: 341.9
- Fat: 14.2g
- Saturated Fat: 6.9g
- Cholesterol: 145.1mg
- Sodium: 1654.4mg
- Carbohydrates: 18.7g
- Fiber: 0.3g
- Sugar: 0.9g
- Protein: 31.6g
Instructions:
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Prepare the Sauce:
- In a small saucepan, combine 4 tablespoons of cornstarch with 3 tablespoons of water until a smooth mixture is achieved.
- Gradually incorporate chicken broth, mushrooms (if desired), butter, soy sauce, and chicken bouillon granules into the mixture.
- Bring the concoction to a boil, ensuring constant stirring.
- Let it boil for 1 minute, and then keep it warm.
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Prepare the Batter:
- In a separate bowl, beat together 3 tablespoons of cornstarch, 1 tablespoon of flour, 1/2 teaspoon of baking powder, 1 egg, and 1 cup of water until a smooth batter is formed.
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Coat and Fry the Chicken:
- Coat each piece of chicken thoroughly with the prepared batter.
- Heat vegetable oil in a large skillet or wok to 375 degrees.
- Cook the coated chicken pieces in the hot oil, turning once, until they achieve a golden brown color (approximately 5 to 7 minutes).
- Drain the fried chicken on paper towels.
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Assemble and Serve:
- Cut the fried chicken diagonally into strips.
- Reassemble the strips into chicken breast shapes and place them on a bed of shredded lettuce.
- Sprinkle sliced almonds and green onions over the chicken.
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Final Touch:
- Spoon the previously prepared sauce over the chicken generously.
- Serve immediately, and revel in the delightful blend of flavors and textures.
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Serving Note:
- This recipe yields four to six servings, making it perfect for a family meal or gathering with friends.
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Variation:
- For a unique twist, consider making this dish with duck, transforming it into Warr Shu Opp, an alternative that promises its own distinct culinary adventure.
It’s been some time since the last preparation of this delightful dish, but rest assured, the authenticity is preserved. The batter might evoke a subtle difference in memory, but the overall experience is bound to take you on a flavorful trip down memory lane. Warr-Shu-Gai Almond Boneless Chicken is not just a dish; it’s a taste of nostalgia, a culinary journey that encapsulates the flavors of Detroit’s culinary history. Enjoy every bite of this cherished classic! 🍲✨
