Ingredients: |
Ingredients: 2 whole skinless boneless chicken breasts or 8 chicken tenders
½ teaspoon salt
1 tablespoon dry sherry
SAUCE:
4 tablespoon cornstarch
3 tablespoon water
3 cup chicken broth
1½ cup fresh mushrooms, chopped
3 tablespoon butter
3 tablespoon chicken bouillon granules
BATTER:
3 tablespoon cornstarch
3 tablespoon flour
½ teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 tablespoon soy sauce
BASE:
1 cup shredded lettuce
⅓ cup toasted slivered almonds
4 green onions, sliced with part of the tops.
OIL FOR DEEP FRYING
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Directions: |
Directions:1. 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.
2. Bring mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
3. To prepare batter: Beat together the cornstarch, flour, baking powder, egg and water until smooth. Coat each piece of chicken with the batter.
4. Heat large skillet or wok and add oil to a depth of ½ inch.
5. Heat to 375°F. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes.
6. 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.
7. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve. |
This recipe for Almond Chicken is from