War Su Gai (Almond Bonless Chicken)

Ingredients:

2 whole chicken breasts, skinned, boned, and cut in half

1/2 teaspoon salt

1 tablespoon dry sherrySauce

4 tablespoons cornstarch(corn flour )

3 tablespoons water3 cups broth

1 1/2 cups chopped mushrooms (optional)

3 tablespoons chicken fat or butter

2 teaspoons soy sauce

3 tablespoons chicken bouillon granulesBatter

3 tablespoons cornstarch

3 tablespoons flour

1/2 teaspoon baking powder

1 egg, beaten

1 tablespoon water

1 cup shredded lettuce

1/3 cup toasted, slivered almonds

1 green onion, finely chopped (green and white parts)Oil for deep frying

Method:

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 serve.