World Foods Recipes

Chinese Noodle Chicken

noreply@blogger.com (tjaboel) — Tue, 18 Nov 2008 20:32:00 -0800

Chinese Noodle Chicken

Serve : 4

INGREDIENTS :

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
1/2 cup sliced onion
2 cups broccoli florets
2 carrots, julienned
2 cups snow peas
4 cups dry Chinese noodles
1/4 cup teriyaki sauce

DIRECTIONS :

In a large skillet brown chicken in oil, stirring constantly until juices run clear.
Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

Egg Biryani

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 22:59:00 -0800

Egg Biryani

Serves 2 people

Ingredients :

3 Cups basmati rice (Preferably)
3 -4 Boiled eggs
3 big onions sliced
3-4 big tomatoes chopped
2-3 green chillies slit
1/2 cup curd
1 tbsp lime juice
1 tbsp turmeric powder
1 tbsp red chilly powder
1 tsp ginger garlic paste
1 tsp jeera powder
1 tbsp chat masala powder
1/2 bunch chopped coriander
salt
water
oil/fat

Prepare :

Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
Now soak the rice for atleast 20mins in luke warm water.
In a non stick vessel boil water and add rice and cook till half done.
Add salt and half the lemon juice while boiling rice.
Strain excess water and keep rice aside.
In other non stick vessel heat oil/ fat now add in sliced onions and cook till transclucent.
Add in chopped tomatoes and cook for a while.
Stir in it ginger garlic paste, turmeric powder, red chilly powder, jeera powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
Stir well and cover and cook till all blends well.
Now add in it boiled eggs and cook for a min or two more.
Further add in it half boiled rice as making a top layer on the masala.
Now add little water as required and cover and cook on low flame.
Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
Lastly garnish with chopped corriander leaves and green chillies.
Serve hot and gain praises.

Picanha

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 22:49:00 -0800

Picanha

Picanha is a tender beef well appreciated all over Brazil for grilling. It has a layer of fat, which should be removed only after grilling. You can find picanha in most European countries by the name of cap of rump, also called Tri-Tip. In USA, you also can taste picanha, which is one of the best cuts of beef. But you have to ask the butcher in your favorite grocery store to cut it for you. Just tell the butcher you want the cap of the top sirloin. It should looks like the photo below and weighs between 2 to 5 pounds the entire piece.

Ingredients :

one entire piece of picanha
rock salt
garlic paste

Prepare :

Cut the picanha into 2 inch-thick beefs
Leave the fat layer on it (just remove after grilling)
Rub the rock salt on the meat alone or with garlic paste
Arrange the meat in skewers or directly over the grill
Cook the meat to your preference.
In the Brazilian way, you can slice the outer layers and keep the rarer meat in the grill for more cooking.

Serve :

Serve with white rice, vinaigrette, or your preferred sauce.

Shish Kebab

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 22:33:00 -0800

Shish Kebab

Ingredients :

1 kg. lamb meat (from thigh or shoulder) cut into small pieces
4 tomatoes
2 green peppers

Preparation :

Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.

Creamy Squash Soup

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 22:24:00 -0800

Creamy Squash Soup

I love pureed vegetable soups, and I wanted to make a squash soup that was not too sweet. I decided to flavor the chicken broth with a touch of smoked chili pepper which added a little smokiness as well as a little heat. This soup freezes well, and you can use your choice of garnish from chopped fresh herbs, to a dollop of cream, or perhaps some crisp croutons. The amount of chicken broth you use depends on how large your squash is, as well as how thick or thin you prefer your soup. This soup is really quite healthy as it is creamy without the use of any cream. The soup is photographed in a ceramic bowl from Deruta, Italy.

Serves 4 to 6

Ingredients :

1 Large Butternut Squash
1 Medium Onion
2 Cloves Garlic
2 Tablespoons Butter
Smoked Chili Pepper (Chipotle Peppers Work Well)
Salt And Pepper
1/2 Teaspoon Cinnamon
Chicken Broth (About 3 Cups)

Preparation :

Cut the squash in half and remove the seeds. Cook the squash by either roasting at 350 degrees F. in the oven until fork tender, or by microwaving it. Let cool to room temperature. Heat the chicken broth in a sauce pan and add the chili. Simmer on low until needed.

Cut the onion and garlic into small dice, and sauté in the butter until tender and soft. Scoop out the pulp from the squash and place it into a food processor along with the onions and garlic, and half of the chicken broth. Puree until smooth, adding additional broth as needed. If you like your food a bit on the spicy side, you can cut the chili in half and add it as well into the food processor to be blended. Once you have a smooth mixture, return the squash to a saucepan and keep warm. Season your soup with cinnamon, salt and pepper. Some people prefer a little more cinnamon than I have indicated, but I find it tastes too much like pumpkin pie if more is added. Serve the soup warm, with your garnish of choice.

Carrot Raisin Salad

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 22:22:00 -0800

Carrot Raisin Salad

A classic tradition in many countries is a carrot raisin salad. Learn how to make a carrot raisin salad with this easy recipe.

Ingredients :

3 cups shredded carrots
1/4 plus 1 tablespoon mayonaise
1/2 cup raisins
1 teaspoon lemon juice
1/4 cup toasted, slivered almonds

Preparation :

Combine shredded carrots and raisins in medium bowl. Add mayo and mix well. Stir in toasted almonds. Mix in lemon juice and refrigerate for 2-3 hours prior to serving.

Cabbage With Chinese Sausage

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 22:00:00 -0800

Cabbage With Chinese Sausage

Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish. Both Chinese pork sausages and hot bean sauce are available at Asian markets (find more information about hot bean sauce at the bottom of the recipe directions). If you don't want to add a cornstarch/water thickener at the end, reduce the amount of chicken broth to 2 tablespoons.

Cabbage with Chinese sausage serves 4 to 6 as a side dish.

Prep Time : 10 minutes

Cook Time : 7 minutes

Ingredients :

1 - 1 1/4 pounds Suey Choy (Napa Cabbage)
2 Chinese pork sausages (Lop Cheong)
2 green onions (spring onions, scallions)
1/4 cup sodium reduced chicken broth
1 teaspoon (or to taste) hot bean sauce (Toban Djan)* or chili paste
1/2 teaspoon granulated sugar
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons canola or peanut oil for stir-frying
2 garlic cloves, minced (about 3 teaspoons)
1/2 teaspoon salt
1 tablespoon rice wine or dry sherry

Preparation :

Remove the core from the cabbage. Chop the leaves crosswise into even pieces about 1 1/2 inches wide. Thinly slice the sausage on the diagonal. Chop the green onion into 1-inch pieces.
In a small bowl, combine the chicken broth, hot bean sauce, and sugar. In a separate small bowl, stir together the cornstarch and water.
Preheat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic and salt. Stir for 10 - 15 seconds.
Add the lower white parts of the green onion, and the sausage. Stir-fry the sausage for 2 minutes.
Push the sausage to the sides of the pan. Add the chopped cabbage. Sprinkle the rice wine or sherry over. Stir-fry for about 1 1/2 minutes, until the green leaves darken slightly.
Restir the sauce and pour it over the cabbage. Reduce heat and let simmer for 1 1/2 minutes. Add the green onions. Check the seasoning, adding soy sauce, salt or pepper if desired.
Give the cornstarch and water mixture a quick re-stir. Turn the heat back up and add the mixture in the middle of the wok, stirring quickly to thicken. Stir to mix everything together and serve hot.

Hot bean sauce (Toban Djan) is a fermented paste that combines hot chilies with broad beans, also called fava beans. Several brands can be found in Asian markets, including Lee Kum Kee's "Chili Bean Sauce."

Punjabi Pakoras

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 01:12:00 -0800

Punjabi Pakoras

Ingredients :

1 large onion
half of gobi (cauliflower)
1 large potatoes
hari mirch(green chillies)
garlic/ginger paste
1 tsp yogurt
besan (according to need)
1 tsp salt
1 tsp gram masala
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp red mirch powder
fresh cilantro chopped
oil to fry

Directions :

First take a large bowl cut all the vegetables listed above in any shape you want.
Then mix the ingredients the spices with the yogurt and besan and garlic and ginger paste.
Make sure its mix well in a smooth paste type then leave it for 10 min aside.
If you time it right, you can heat up the oil for deep frying parallely
After frying, sprinkle chaat masala or dry mango powder. Serve with hari chutney. Enjoy!

Brigadeiro

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 00:53:00 -0800

Brigadeiro or Negrinho

SERVING SIZE : 40 candies

INGREDIENTS :

1 can (14 oz) sweetened condensed milk
1 tablespoon margarine
3 tablespoon cocoa powder

PREPARE :

Cook over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder.

Cook the mixture until it thickens enough to show the pan bottom during stirring.

Pour the mixture in a greased dish and let it cool to room temperature. Take small amounts of the mixture with a teaspoon and make 1 ½ inch balls.

Roll the balls over chocolate jimmies to decorate.

Hint : Grease your hands with margarine to make the balls easily.

If the balls don't hold the shape and flat down like coins, it means that you did not cook enough. Cook additional five minutes, take a small sample and dip it in a glass with cold water. If you cooked enough, this sample should hold the shape after cooling down in the water.

The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape.
In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with the right consistency.

SERVE :

Place the balls in candy cups to serve.

They are great for birthday parties.

Rice Soup With Tomatoes

noreply@blogger.com (tjaboel) — Sat, 15 Nov 2008 00:34:00 -0800

Rice Soup With Tomatoes

Ingredients :

6 glasses of meat broth
1/3 glass of rice
1/2 kg. tomates
parsley
salt to taste
1 tablespoon margarine

Preparation :

Wash the rice and put it into a saucepan with the margarine, salt and the meat broth.
Place the saucepan on heat. Put one of the tomatoes aside and grate the rest.
Add the grated tomatoes to the saucepan.
Peel the remaining tomato and cube.
Put the tomato in a saucepan and let the soup cook for 15 more minutes until the rice softens.
Remove saucepan from heat and serve the soup after topping it with chopped parsley.

Tagliata

noreply@blogger.com (tjaboel) — Wed, 12 Nov 2008 00:31:00 -0800

Tagliata

Tagliata di Manzo con Rucola ~ Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you've tried it, you won't want to eat steak any other way.

Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.

Serves 4

Ingredients :

4 Medium Sized Good Quality Steaks At Least 1 1/2 inch Thick- T-bone, or New York Strip
3 Tablespoons Olive Oil
2 Bunches Fresh Arugula, Washed and Dried
Coarsely Ground Pepper
Coarsely Ground Sea Salt

Preparation :

Lightly rub the steak with the oil, and sprinkle with pepper. Grill over an open grill for about 4 minutes on each side. Your steak should be rare inside. Trim the fat, and carve the steak into 1/4 inch slices. Serve on a bed of arugula, drizzle with a little more olive oil, and sprinkle with sea salt. Serve.

Cooking Tip :

Arugula can now be found at many grocery stores or Italian specialty stores. If you are having trouble finding it, speak to your grocery manager at your local grocery. Mine always will carry it if I request it.

Baba Ghannouj - Eggplant Dip

noreply@blogger.com (tjaboel) — Wed, 12 Nov 2008 00:21:00 -0800

Baba Ghannouj - Eggplant Dip

Baba ghannouj is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips.

Prep Time : 15 minutes

Cook Time : 30 minutes

Ingredients :

1 large eggplant
1 clove garlic
1/4 - 1/2 cup lemon juice (depending on taste)
3 tablespoons tahini
1 teaspoon salt
3 tespoons olive oil
Garnishment
2 tablespoons lemon juice
2 teaspoon olive oil

Preparation :

Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!

Garnishment Ideas for Baba Ghannouj

Baba ghannouj always has to have olive oil on top for garnishment. However you can spice things up a bit by adding crushed red pepper, a dash of cumin, parsley or coriander.

Barbequed Spareribs

noreply@blogger.com (tjaboel) — Wed, 12 Nov 2008 00:05:00 -0800

Barbequed Spareribs

Serves : 6 to 8

Ingredients :

4 pounds spareribs
3 tablespoons light soy sauce
3 tablespoons dark soy sauce
1/3 cup hoisin sauce
1 tablespoon ketchup
1 tablespoon red wine vinegar or balsamic vinegar
2 teaspoons brown sugar
2 garlic cloves, finely chopped
1/4 cup honey dissolved in 1/2 cup boiling water

Preparation :

Place the spareribs in a shallow dish.
In a small bowl, combine the light soy sauce, dark soy sauce, hoisin sauce, ketchup, vinegar, brown sugar and chopped garlic.
Add the mixture to the spareribs and marinate in the refrigerator, covered, overnight.
Turn occasionally to make sure the spareribs are completely coated.

Preheat the oven to 350 degrees Fahrenheit.
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven.
Place the pork on a rack above the water.
Roast the pork for 50 to 60 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit.
Brush the spareribs with the honey and water mixture several times during roasting.
Remove and cool briefly before serving.

ALOO DAHI WALE

noreply@blogger.com (tjaboel) — Mon, 10 Nov 2008 21:28:00 -0800

ALOO DAHI WALE

Ingredients :

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped

Preparation :

Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.

Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.

Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.

Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.

Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.

Serve aloo dahi wale hot, garnished with coriander leaves.

TARHANA

noreply@blogger.com (tjaboel) — Mon, 10 Nov 2008 21:00:00 -0800

TARHANA

Ingredients :

100 gr. yeast
300 gr. onions
1000 gr very ripe tomatoes
250 gr. big red peppers (may be hot or sweet according to taste)
250 gr. natural yoghurt (unsweetened and unflavored)
2000 gr flour
1 glass of water

Preparation :

Mix yeast with water and make it into a paste.

Peel and strain tomatoes.

Chop the peppers thinly.

Grate the onions.

Mix the yeast, yoghurt, tomatoes, peppers and onions in a bowl until they turn into a thick liquid.

Start kneading the mixture by adding flour gradually.

Knead the dough until it becomes very thick.

Flour a tray, put the thick dough on the tray and cover it with a piece of cloth. If the dough is in a warm place it will puff up in 1 hour, if it is in a cool place it will puff up in 5-6 hours.

When the dough has puffed up, remove it from the tray and knead well.

Then put it on the tray as before and cover it.

Go on with the same procedure until the dough no longer puffs up.

Now that your tarhana is ready, you can take a piece of the dough and see that it breaks without skretching.

Form the dough into small pieces, place pieces on a cloth and let them dry.

Check the pieces as often as possible for drying.

Crumble the dried pieces. (It is necessary to check the dough often, because if the dough dries too much, crumbling gets more difficult.)

When crumbling is over, put the crumbles in a fine sieve and sieve then, put tarhana in dry jars and cover with lids.

Your tarhana is now ready.

Brazilian Lasagna with White Sauce and Ham

noreply@blogger.com (tjaboel) — Mon, 10 Nov 2008 20:23:00 -0800

Brazilian Lasagna with White Sauce and Ham

SERVING SIZE : 6 portions

White sauce :

The traditional Béchamel as created by Louis de Béchamel in France is prepared with melt butter, wheat flour and hot milk seasoned with basil, nutmeg and onions.

INGREDIENTS:

2 tbs (30 g) butter
3 tbs (30g) all purpose flour
1 cup (250ml) milk
1 pinch ground nutmeg
1 tsp (5g) salt
1 pinch ground pepper

PREPARE :

Place a sauce pan in medium heat. Melt the butter with the flour stirring well. Add the nutmeg, salt and ground pepper. Add the milk slowly while stirring the mixture with a wood spoon. Bring the sauce to boil and cook for about 10 minutes or until creamy.

Do not overcook as it can break the starch and thinner your sauce.

Set the white sauce aside to assemble the lasagna.

Meat Sauce :

INGREDIENTS :

2 tbs (30ml) vegetable oil
1 small onion, chopped
1 clove garlic, crushed
1/2 lb (250 g) ground beef
1 lb ripe tomatoes

PREPARE :

Peel tomatoes, remove seeds and chop.

Brown ground beef in a large sauce pan over high heat with the vegetable oil, onion, garlic. Add the prepared tomatoes and water just enough to cook a thick meat sauce.

Set meat sauce aside to assemble lasagna.

INGREDIENTS TO ASSEMBLE LASAGNA :

1lb (500g) uncooked lasagna noodles
1/2 lb (250g) sliced mozzarella
1/2 lb (250 g) sliced ham
2 oz (60g) grated parmesan
Oregano to sprinkle

PREPARE :

ASSEMBLE :

Bring 4 qt (2L) of water to boil. Add 2 teaspoon of salt. Add four noodles at a time, cook uncovered until tender, but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking pan. Spoon meat sauce on baking pan and put the first layer of noodles. Make four layers of noodles as you go cooking them. In between each layer, put meat sauce, mozzarella and ham. In one of the layers, put only white sauce with ham. Cover the lasagna with white sauce, grated parmesan and sprinkle oregano.

Preheat oven to 350 degrees F (180 Celcius).

Bake lasagna until heated through or about 20 minutes.

Cover lasagna with aluminum foil during baking to avoid cheese over burn.

Hint :

Meat sauce is better if the beef is ground twice.

Do not overcook the noodles. You can use pre-cooked noodles. Follow packaging instructions.

You can buy Béchamel sauce ready to use in Italian stores. The sauce comes in little aseptic boxes made by Parmalat.

As this recipe makes two lasagnas, you can bake one immediately and freeze the second lasagna assembled for up to 3 months.

SERVE : Serve it warm.

Penne All'Arrabbiata

noreply@blogger.com (tjaboel) — Sun, 9 Nov 2008 01:12:00 -0800

Penne All'Arrabbiata

Preparation time : 5 mins

Cooking : 25 mins

Firstly, this fiery dish gains its name Arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry.

This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish, some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies).

I believe the best arrabbiata is in its minimalist form and I believe that an arrabbiata should not contain pork meat (usually bacon) because otherwise we would trespass on another famous Roman dish, the “Bucatini all’amatriciana”, which rightly requires pork meat. The arrabbiata, in its simple way, is an aglio, oglio e peperoncino with the adding of chopped tomatoes, where fresh top quality Ingredients should be used. Also, the adding of Parmesan or Pecorino Romano cheese is not recommended because it would overwhelm the typical flavour of this dish.

SERVES 4

Ingredients :

400 g (14 oz) Penne rigate pasta (cooked "al dente" - see How to cook perfect spaghetti)
90 ml (3 ½ oz) Extra virgin Olive Oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped) - see also Using chilli
500 g (1.1 lb) Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Salt for seasoning

Directions :

Chop the garlic and chilli. Heat the Olive Oil in a sauté pan (medium heat) and add the chopped Ingredients (garlic/chilli) into the pan. Sauté for a couple of minutes or until the garlic becomes golden in colour. When the garlic has turned to golden, add the chopped tomatoes. Stir for a few seconds. Season with salt. Stir again for few seconds. Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.

A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce. Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat. Then, sprinkle with chopped parsley. Give a quick stir and serve immediately.

Grilled Asparagus with Lemon and Mint

noreply@blogger.com (tjaboel) — Sun, 9 Nov 2008 00:56:00 -0800

Grilled Asparagus with Lemon and Mint

Grilled Asparagus is the perfect side dish to many main courses, including meats and seafood. Serves 4-6.

Prep Time : 30 minutes

Cook Time : 7 minutes

Ingredients:

2 lbs. fresh asparagus
1 cup olive oil
1/4 cup lemon juice
1 teaspoon mint
salt and peper

Preparation:

About 30 minutes prior to grilling, combine olive oil, lemon juice, and mint.

Brush fresh asparagus with olive oil marinade and allow to sit.

Heat up grill and place asparagus on grill with tongs. Sprinkle with salt and pepper and cook for about 5-7 minutes.

Serve grilled asparagus immediately.

Almond Boneless Chicken

noreply@blogger.com (tjaboel) — Sun, 9 Nov 2008 00:04:00 -0800

Almond Boneless Chicken

Almond Boneless Chicken (batter coated chicken that is deep-fried and sprinkled with almonds) is a specialty in Detroit, Michigan. The total preparation and cooking time will depend on what type of cooking utensil you use to deep-fry the chicken.

For the batter, use a regular or large egg that has been lightly beaten with a fork. Combine the batter ingredients in a bowl and stir vigorously with a wooden spoon until smooth.

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 chicken broth, homemade or storebought (low-sodium is best)
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

Remaining Ingredients :

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying, as needed

Preparation :

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.