Chicken Soo Guy Food

CHICKEN ALMOND SOO GUY

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.

WARR-SHU-GAI ALMOND BONELESS CHICKEN

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.