Best Wor Sue Gai Recipes

WARR-SHU-GAI ALMOND BONELESS CHICKEN

Warr-Shu-Gai Almond Boneless Chicken image

Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired American dish. So far as I have been able to determine, it originated in Detroit. It was a favorite dish of my childhood there. Every Cantonese restaurant in the area serves it, but I've never been able to find it outside of Michigan. Descriptions of it to Chinese restaurant personnel elsewhere have been met with blank stares.

Provided by Tonkcats

Yield 4-6

Number Of Ingredients 16

Ingredients

2 whole skinless chicken breasts, boned and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth
1 1/2 cups Chopped mushrooms (optional)
3 tablespoons butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, Beaten
1 tablespoon water
vegetable oil, for frying

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.

WOR SUE GAI

Wor Sue Gai image

Provided by My Food and Family

Categories Home

Time 1h20m

Number Of Ingredients 20

Ingredients

2 tablespoons monosodium glutamate (Accent)
2 tablespoons salt
1 1/2 teaspoon s star aniseed, see note
1 1/2 pieces dried gingerroot (medium size), see note
About 1 1/2 quarts water
1 chicken (2 to 3 pounds)
Peanut oil for deep-frying
Water Chestnut Batter:
1 tablespoon water chestnut powder, see note
1/2 cup flour
1 cup cornstarch
1/2 teaspoon salt
About 1 1/2 cups water
Gravy:
1 quart strained chicken broth
1 tablespoon sugar
1 tablespoon browning sauce, such as Kitchen Bouquet
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
Shredded lettuce

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

ALMOND BONELESS CHICKEN (WOR SU GAI)

Almond Boneless Chicken (Wor Su Gai) image

This almond boneless chicken recipe, also known as War Su Gai or chicken soo guy was given to me by my Aunt, who many years ago, when I was a child introduced me to Chinese cuisine. This was served in a popular Detroit Chinese restaurant and it was actually the first Chinese food that I ever ate. I loved it then and love it now....

Provided by Laura Yoder

Categories Chicken

Number Of Ingredients 22

Ingredients

2 whole skinless boneless chicken breasts or 8 chicken tenders
1/2 tsp salt
1 Tbsp dry sherry
SAUCE:
4 Tbsp cornstarch
3 Tbsp water
3 c chicken broth
1 1/2 c fresh mushrooms, chopped
3 Tbsp butter
3 Tbsp chicken bouillon granules
BATTER:
3 Tbsp cornstarch
3 Tbsp flour
1/2 tsp baking powder
1 egg, beaten
1 Tbsp water
1 Tbsp soy sauce
BASE
1 c shredded lettuce
1/3 c toasted slivered almonds
4 green onions, sliced with part of the tops.
OIL FOR DEEP FRYING

Steps:

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. Bring 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 large skillet or wok and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden brown, turning once. This should take about 5-7 minutes. 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. Sprinkle with toasted almonds and green onions. Spoon the sauce over the chicken and serve.