WOR SUE GAI
Steps:
- Put monosodium glutamate, 2 tablespoons salt, the aniseed, dried gingerroot and 1 1/2 quarts water in a kettle and bring to a boil. Add chicken (and additional water if chicken is not covered) and simmer slowly until chicken is cooked and tender. Remove chicken from broth and cool. Reserve broth.
- Prepare Water Chestnut Batter by combining water chestnut powder, flour, cornstarch, salt and water. The mixture should be the consistency of pancake batter. If too thick, add more water.
- When chicken is cool, bone it and cut into pieces about 1 1/2 inches square. Press pieces of chicken into Water Chestnut Batter and deep-fry in peanut oil at 450- until brown.
- While chicken is cooking, prepare Gravy by blending broth, sugar and browning sauce. Combine cornstarch and cold water. Heat chicken broth mixture; then add dissolved cornstarch. Cook, stirring, until thickened. Serve cooked chicken on shredded lettuce with the gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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