This recipe is as close as you can get to the scrumptious dish that was served at Center Inn restaurant that used to be in Grayslake, IL. Alice and the gang retired and I sure miss their awesome food. I will try to post recipes and helpful hints and tips daily and photos if I can get my camera working so check in on your ol' friend Bubby and get cookin'!!!
2 whole chicken breasts, skinned, boned, and cut in half lengthwise
½ teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1½ cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
½ teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup shredded lettuce
⅓ cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying
2 whole chicken breasts, skinned, boned, and cut in half lengthwise
½ teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups broth
1½ cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
½ teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup shredded lettuce
⅓ 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 ½-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 over a bed of steamed rice.
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 ½-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 over a bed of steamed rice.
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