Chicken soo guy
Blair M.
unable to find one. If any one can help me it would be very much
appreciated. Thanks in advance.
Angela M.
Toronto, Canada.
ros...@accessv.com
scrooge
AltaVista's Digital search engine, and while they came up with
great wads of references, none of them exactly matched.
I didn't pursue very far, because my knowledge of Chinese is
quite limited. I do recall, tho, several dishes called gai (like
war sue gai, or moo goo gai pan - which is a chicken dish)
Is it possible you're looking for an aberrant spelling?
Good luck,
Scrooge
* Sent from RemarQ http://www.remarq.com The Internet's Discussion Network *
The fastest and easiest way to search and participate in Usenet - Free!
scrooge
it's somewhere near what you want.
Scrooge
Subject: CHICKEN: Warr Shu Gai (Almond Boneless Chicken)
In article <1991Apr16....@mthvax.cs.miami.edu>
na...@ms.uky.edu (Nancy Van Cleave) writes (for Lisamarie Babik
91b...@gw.wmich.edu):
>Can anyone post a recipe for a Chinese dish described as:
chicken that
>is battered (the batter seems to have fine corn meal, maybe)
and served
>over shredded lettuce with a gravy and almonds on it. I think
I have
>also seen it called just "Almond Chicken" or it may be called
something
>like war sue gai (spelling?).
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. Has anyone
else
found it outside of the Detroit area?
Here's a recipe I clipped from the Detroit Free Press years ago.
ALMOND BONELESS CHICKEN
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
1-1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 teaspoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
Vegetable oil for frying
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Sprinkle chicken with salt and sherry. Set aside 15 min.
Prepare sauce: In a small saucepan, stir together cornstarch
and water
until smooth. Gradually stir in chicken broth, mushrooms (if
desired),
chicken fat, soy sauce and bouillon granules. Bring the mixture
to a
boil, stiring 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 paper 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.
L.A.Z. Smith le...@smith.uucp
le...@smith.chi.il.us
Alan Boles
<13cb0f1c...@usw-ex0103-024.remarq.com>:
>You may want to recheck your recipe name. I have great faith in
>AltaVista's Digital search engine, and while they came up with
>great wads of references, none of them exactly matched.
>
>I didn't pursue very far, because my knowledge of Chinese is
>quite limited. I do recall, tho, several dishes called gai (like
>war sue gai, or moo goo gai pan - which is a chicken dish)
>
>Is it possible you're looking for an aberrant spelling?
>
>Good luck,
>
>Scrooge
>
>* Sent from RemarQ http://www.remarq.com The Internet's Discussion
>Network * The fastest and easiest way to search and participate in
>Usenet - Free!
>
>
gai is chinese for chicken I think as 'chicken gai que with mushrooms' has
the word chicken in 2 languages. And I don't think que is chicken. But as I
don't speak chinese (any of the dialects) I can not be certain.
--
Carrots are devine.
You get a dozen
for a dime.
It's maa-gic! -B. Bunny
GW
> I have been looking for a chicken soo guy recipe all over the net and I am
> unable to find one. If any one can help me it would be very much
> appreciated. Thanks in advance.
sui gai - crushed (broken) almond chicken.
Begin with 1/2 cup blanched almond halves. Deep fry in 3 cups of 350 degree
oil for 2 or 3 minutes until golden brown. Remove from oil; drain well; let
stand at least 5 minutes.
Alternatively, toast the almonds in a couple Tbs oil in a wok or frying pan
over medium heat unitl golden (takes a while)
1 lb skinned, boned chicken, diced into 1 inch cubes
Marinade:
1/4 tsp salt
1/8 tsp pepper
2 tsp cornstarch
2 tsp soy sauce
2 tsp dry sherry
1/2 cup peanut oil
1 small clove garlic, minced
5 slices fresh ginger root
3 green onions cut in 1-inch lengths
1 green bell pepper chopped in 1-inch pieces (or 1/4 lb snow peas)
1/2 cup diced whole bamboo shoots
Seasoning sauce:
1 tbs rice vinegar or white vinegar
2 tbs soy sauce
1 tbs rice wine or dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp corn starch.
Combine marinade ingredients in a bowl. Add chicken and toss to coat it
completely. Then add 1 1/2 tsp oil and toss again. Let stand for 30 minutes.
Combine seasoning sauce ingredients in a small bowl and set it aside.
Add 2 tbs oil to a hot wok over high heat. Add minced garlic and stir once.
Add chicken and stir fry until chicken is opaque (about 3 minutes) Remove
chicken from wok and set it aside.
Add another 2 tbs oil to wok and let it heat up. Add the ginger slices, stir
fry for 30 seconds then remove and discard the ginger. Add the green onion,
bamboo shoots, and green pepper to the wok. Stir fry for about 2 minutes
until the vegetables are tender crisp. If using snow peas add them during the
last minute of cooking. If the wok appears too dry while cooking veggies add a
few drops of water.
Give seasoning sauce a quick stir to make sure the corn starch is disolved and
add it to the wok. Return chicken to the wok. Stir fry until sauce bubbles
and thickens. Add almonds and toss to coat. Makes 3 or 4 servings.
Notes:
This dish works with cashews too.
Oyster sauce can be used in place of soy in the seasoning sauce for a slight
taste variation.
A tsp of sesame oil can also be added to the seasoning sauce.
Water chestnuts can be used in place of bamboo shoots or some of each.
GW
> I have been looking for a chicken soo guy recipe all over the net and I am
> unable to find one. If any one can help me it would be very much
> appreciated. Thanks in advance.
Soo Guy is an internet parody to be avoided. I've seen it. Sui Gai is a dish
Tony Ning Lew
scrooge <ernie.wors...@juno.com.invalid> wrote:
>You may want to recheck your recipe name. I have great faith in
>AltaVista's Digital search engine, and while they came up with
>great wads of references, none of them exactly matched.
>
>I didn't pursue very far, because my knowledge of Chinese is
>quite limited. I do recall, tho, several dishes called gai (like
>war sue gai, or moo goo gai pan - which is a chicken dish)
Makes sense, since "gai" means "chicken" in Cantonese (and Thai,
where I think it's a loanword".
baker
in restaurants that serve very americanized or canadianized food. My dad
used to own a restaurant like this, and this was dish was one of the most
popular with our clients. It's nothing more than a breast of chicken dipped
in
a light and puffy batter containing eggs and yeast, and the whole is deep
fried. When done properly, the chicken is extremely juicy. It's served with
a red sweet and sour sauce on the side.
Tony Ning Lew <kol...@ix.netcom.com> wrote in message
news:8dgu8e$3hq$1...@slb1.atl.mindspring.net...
capd...@vvm.com
means chicken. Soo has many meanings, to include a type of martial
arts, and for hog calling. I agree that sui gai is most likely the
recipe you are looking for. fyi: the Chinese word for chicken is ji.
The Chinese do not consider Cantonese as Chinese people, told me by my
instructors at the Defense Language Institute where I studied Chinese
Mandarin.
CAP
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