Almond Boneless Chicken

Serves 4 to 6

Ingredients:

2 whole chicken breasts, skinned, boned, and cut in half

1/2 teaspoon salt

1 tablespoon dry sherry

Sauce:

4 tablespoons cornstarch

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

Batter:

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

Directions:

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.