I know I have chicken many times a week and I am sure a lot of you do as well. It’s really hard to come up with new ideas and revamp the old ones.
Ingredients
2 whole chicken breasts, skinned, boned
½ teaspoon salt
1 tb 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 tbs. egg
1 tbs. water
1 cup Vegetable oil for frying
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Directions:
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 – 5-8 minutes. Drain on paper towels.
Recipe By The Gourmet Mom
Lisa Montalva
