Ingredients
****************
2 whole chicken breasts, skinned, boned and cut in half 1/2 teaspoon salt 1 tablespoon dry sherry Sauce: 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 Batter: 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)
Procedure
***************
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.
