bart@ucbvax.ARPA (Bart Miller) (11/05/84)
OK. Here we go with the fourth in a potentialy infinite list of Chinese goodies. This recipe is probably one you won't find in most restaurants. It's quite good, and should be accompanied by a dish (or dishes -- a REAL Chinese meal goes on forever) heavy on the vegies. Notes: don't use margerine (if I find out that anyone out there did, I'll stop posting these). You'll just have to suffer the animal fat (and the good taste). Do use iceberg lettuce. I know -- it's low nutrition, but it goes best with this dish. Curry: standard supermarket curry mix is fine. Indian food afficionados will want to play with this, perhaps. Sherry: please, no cooking sherry, unless you're really fond of salty food. Gallo standard sherry is fine. Try it with rice wine also. *****CRISP BONELESS CHICKEN WITH CURRY SAUCE***** (KA LAI WAN GAI) ================================================= 1 chicken 2 eggs, beaten 1/4 cup cornstarch 1/2 cup flour salt and pepper 1/4 lb. butter 2 tsp curry powder 1/4 cup sherry 1 head lettuce 1 pint oil for deep frying [for very hot temps, peanut oil is best] CHICKEN 1. Bone and cut chicken into 1" pieces. 2. Combine eggs, cornstarch, flour, salt, pepper, and beat until smooth. [This comes out kind of thick. Add water, a LITTLE at a time until it is pancake batter consistancy.] 3. Heat oil over high heat, in wok. 4. Dip chicken pieces in batter and fry a couple at a time, until golden brown. Drain on paper towels and keep warm on a plate in the ove. SAUCE 1. Melt butter slowly, and stir in curry until smooth. Then thin with wine, stirring constantly. COMBINE 1. Arrange chicken pieces over bed of shredded lettuce, and sprinkle sauce over and serve.