Almond Boneless Chicken Wor Su Gai Recipes

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WARR-SHU-GAI ALMOND BONELESS CHICKEN



Warr-Shu-Gai Almond Boneless Chicken image

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.

Provided by Tonkcats

Categories     Chicken Breast

Yield 4-6

Number Of Ingredients 16

2 whole skinless chicken breasts, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups Chopped mushrooms (optional)
3 tablespoons butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, Beaten
1 tablespoon water
vegetable oil, for frying

Steps:

  • Prepare sauce: In a small saucepan, stir together cornstarch and water until smooth.
  • Gradually stir in chicken broth, mushrooms (if desired), butter, 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 pa per 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.

CHICKEN ALMOND SOO GUY



Chicken Almond Soo Guy image

This is my absolute favourite dish to order when eating out. I found this on the web, posted by Amelie in Quebec, and it sounds like the real deal. Posted for Zaar World Tour 2005, I have not tried to make this one yet! Hope you enjoy!

Provided by Leslie

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breasts
8 tablespoons reduced sodium soy sauce
2 teaspoons ginger
2 teaspoons salt
4 teaspoons garlic salt
10 tablespoons peanut oil
1 cup blanched almond
1 bunch fresh parsley
1 bunch fresh parsley sprig
3 lemon slices
12 ounces low fat sweet and sour plum sauce
1/2 cup toasted almond
oil (for frying)
4 eggs
1/2 cup cold water
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon sugar

Steps:

  • Cut chicken breasts into thin strips.
  • Mix soy sauce, ginger, salt and garlic salt.
  • Marinate chicken strips in the soy mixture for 30 minutes.
  • In a frying pan or a wok, heat peanut oil to 375°F .
  • Fry first amount of (blanched) almonds until golden.
  • Drain well and reduce almonds to a powder.
  • Prepare frying dough:.
  • Using a fork, beat eggs.
  • Still using a fork, beat in cold water, flour, salt, cornstarch and sugar.
  • Dough will be a little lumpy.
  • Set aside for 10 minutes.
  • Add powdered almonds to dough mixture.
  • Dip marinated chicken strips into frying dough/almonds mixture.
  • Drain lightly and fry into very hot oil, until golden brown.
  • Arrange chicken strips onto a serving plate garnished with fresh parsley sprigs, lemon slices and toasted almonds.
  • Serve, coated with plum sauce.

Nutrition Facts : Calories 1128.6, Fat 69.1, SaturatedFat 10, Cholesterol 279.9, Sodium 4159.3, Carbohydrate 79.5, Fiber 8.6, Sugar 5.2, Protein 52

ALMOND BONELESS CHICKEN (WOR SU GAI)



Almond Boneless Chicken (Wor Su Gai) image

This almond boneless chicken recipe, also known as War Su Gai or chicken soo guy was given to me by my Aunt, who many years ago, when I was a child introduced me to Chinese cuisine. This was served in a popular Detroit Chinese restaurant and it was actually the first Chinese food that I ever ate. I loved it then and love it now. Takes some time and prep but well worth the effort.

Provided by Laura Yoder @lkyoder34

Categories     Chicken

Number Of Ingredients 22

2 - whole skinless boneless chicken breasts or 8 chicken tenders
1/2 teaspoon(s) salt
1 tablespoon(s) dry sherry
SAUCE:
4 tablespoon(s) cornstarch
3 tablespoon(s) water
3 cup(s) chicken broth
1 1/2 cup(s) fresh mushrooms, chopped
3 tablespoon(s) butter
3 tablespoon(s) chicken bouillon granules
BATTER:
3 tablespoon(s) cornstarch
3 tablespoon(s) flour
1/2 teaspoon(s) baking powder
1 - egg, beaten
1 tablespoon(s) water
1 tablespoon(s) soy sauce
BASE
1 cup(s) shredded lettuce
1/3 cup(s) toasted slivered almonds
4 - green onions, sliced with part of the tops.
OIL FOR DEEP FRYING

Steps:

  • 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,soy sauce, butter and boullion granules. Bring 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 large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. Drain the chicken on a tempura rack if you have one or on a paper towel. Cut the fried chicken in diagonal strips. Reassemble the strips into a chicken breast shape and place on a bed of shredded lettuce. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.

CHINESE ALMOND CHICKEN



Chinese Almond Chicken image

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

Steps:

  • Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
  • Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
  • Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
  • Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

ALMOND BONELESS CHICKEN (WOR SU GAI)



Almond Boneless Chicken (Wor Su Gai) image

Number Of Ingredients 20

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
3 tablespoons chicken fat
2 teaspoons soy sauce
3 tablespoons chicken bouillon
BATTER
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 , chopped green onion

Steps:

  • 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 deep fryer 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

Nutrition Facts : Nutritional Facts Serves

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