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January 24th, 2008, 11:00 AM #1
War Su Gui or Almond Chicken
Does anyone know how to make this dish, it has been our favorite Chinese dish for years as prepared at Ding Ho's restaurant in Columbus, OH. The signature sauce there is an orange sauce not brown as in every other place I have tried it. Please help.
January 24th, 2008, 12:45 PM #2
Re: War Su Gui or Almond Chicken
War Su Gai
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
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, beaten
1 tablespoon water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
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.
July 26th, 2011, 01:34 AM #3
Re: War Su Gui or Almond Chicken
Chinese Restaurant Almond Chicken
1 cup flour
1 1/2 teaspoons baking powder
1/2 lb. vegetable oil for deep frying
1 lb. chicken breast, boned and cut into small pieces
2 teaspoons cornstarch
1 can chicken broth
Salt and pepper to taste
2 tablespoons soy sauce
1 small can mushrooms
4 oz. cashew nuts (or almonds), finely grated - for garnish
Mix flour, eggs, baking powder and enough milk to form dough
the consistency of pancake batter.
Heat oil in a deep frying pan. Dip chicken into the batter, let
excess batter drip off. Fry until golden brown, remove from pan
and keep warm until ready to serve.
Remove all oil from pan except about one-fourth. To make gravy add
cornstarch, chicken broth, seasonings, soy sauce and mushrooms, stir
while it cooks for a few minutes.
Pour gravy over warm chicken and sprinkle finely grated cashew nuts or
almonds on top.
Source: House of Hwang Chinese Restaurant, Fredericksburg, VA
as reprinted in the Free Lance Star newspaper, Feb 24, 1972.
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