Ingredients
- Stew 5 or 6 chicken breasts in approximately 6 cups
- water until tender. Remove breasts from pot. Save broth.
- Discard skin and debone. Cut chicken into small pieces and set
- aside. Prepare Golden Batter Pastry as follows:
- 3 c. all-purpose flour
- 3/4 tsp. salt
- 1/2 c. plus 2 Tbsp. butter or
- margarine
- 1/2 c. warm water
- 1 egg yolk, slightly beaten
Directions
Combine flour and salt in bowl. Cut in butter until it
resembles coarse meal. Combine water and egg yolk and mix
well. Sprinkle water/egg mixture, 1 tablespoon at a time, over
flour mixture. Stir with fork until all is moist. Shape into
ball and divide into 6 to 7 pieces. Roll each piece on pastry
sheet like you would for fried pies. Place chicken pieces in
pastry and dampen edges with a pastry brush. Seal edges well.
Deep fry in Mazola oil until golden brown. Place pieces in a
large 9 x 13-inch Pyrex dish. Cut each piece into 3 to 4
pieces. Slice one bunch or more green onions (blades and all)
and shred 1/2 head of lettuce. Spread over chicken pieces.
Sprinkle one package almond slivers over this. Pour gravy over
all and serve with fried or regular rice.
Gravy:
1 c. cold water
1/2 c. flour
5 c. saved chicken broth
1 tsp. salt
1/8 tsp. black pepper
1/8 tsp. almond flavoring
1 tsp. soy sauce
1 tsp. Kitchen Bouquet
Mix cold water and flour until smooth. Heat chicken
broth and stir flour mixture into broth until smooth and
thickened. Reduce heat and add remaining ingredients.
Print this recipe
Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
CHINESE CHICKEN CANTONESE