Tonight I had the guts to try and replicate a chicken dish that is popular in Chinese restaurants around Detroit, MI. It's proper name is Wor Su Gai, but my family calls it ABC, short for almond boneless chicken.
Friday, December 28, 2007
I can only get this when I visit my family up north. I have been to many a chinese restaurant around here in Atlanta and not one has come close. So when I browsed the web for a recipe I was jumping for joy when I actually found one.
The dish isn't anything too special. And definitely not a healthy one either. It is basically batter fried chicken with a gravy like sauce. It sounds simple enough, but I can't get the same flavor from the chinese places around here, and I LOVE this chicken!
The chicken came out pretty close, but next time I think I'll add some sugar to the batter. And the sauce was a bit off as well. Not bad by any means, but not exactly like the one I'm used to. I believe with a little tweaking I can probably get it just right.
Wor Su Gai (ABC)
(recipe from about.com)
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1 1/2 cup chopped mushrooms (optional) (I omitted)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten1 tablespoon water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts) for garnish
Oil for deep-frying
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 wok or a large skillet 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.
I like my sauce on the side...