leah@smith.chi.il.us (04/27/91)
In article <1991Apr16.224627.8744@mthvax.cs.miami.edu> nancy@ms.uky.edu (Nancy Van Cleave) writes (for Lisamarie Babik 91babik@gw.wmich.edu): >Can anyone post a recipe for a Chinese dish described as: chicken that >is battered (the batter seems to have fine corn meal, maybe) and served >over shredded lettuce with a gravy and almonds on it. I think I have >also seen it called just "Almond Chicken" or it may be called something >like war sue gai (spelling?). I was a little puzzled by this request, since it came from Kentucky. Then I saw that the person who actually wants the recipe is in Michigan, which explains it. Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares. Has anyone else found it outside of the Detroit area? Here's a recipe I clipped from the Detroit Free Press years ago. ALMOND BONELESS CHICKEN 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) 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, stiring 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. It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic. This can also be made with duck, in which case it becomes Warr Shu Opp. L.A.Z. Smith leah@smith.uucp leah@smith.chi.il.us