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Wor Su Gai with fresh milled flour

Wor Su Gai Chinese Chicken & Yellow Gravy

Grains In Small Places
Wor Su Gai is an asian crispy fried chicken breast with a yellow chicken gravy. Traditionally it is served over a bed of white rice, fresh iceberg lettuce, and topped with slivered almonds and green onion. Some places would serve this with a brown gravy, which was more popular, however my family and I would seek out to find places that offered the yellow gravy option, as we much preferred it that way.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4 people

Ingredients
  

Chicken Marinade

  • 2 Boneless Skinless Chicken Breasts Fillet each one in half
  • 1/2 tsp salt
  • 1 TBSP dry Sherry 15g

Garnish & Fryer Oil

  • 1 cup shredded iceberg lettuce 72g Use as much or little as you prefer
  • 1/3 cup toasted slivered almonds 36g Garnish as much as you prefer
  • 1 green onion finely chopped Garnish as much as you prefer
  • Oil for frying – Enough to coat the pan up to 3/4 inch deep. Avocado, Olive, Refined Coconut, Tallow, or Lard

Batter Ingredients

  • 3 TBSP cornstarch or Potato Starch 24g
  • 3 TBSP fresh milled flour 25g I like to us soft white wheat
  • 1/2 tsp baking powder
  • 1 egg beaten
  • 2 TBSP water 30g

Yellow Gravy Ingredients

  • 4 TBSP Cornstarch or Potato Starch 32g
  • 3 TBSP water 44g
  • 3 cups chicken broth 710g Low-Sodium
  • 3 TBSP Butter 43g unsalted
  • 1 tsp soy sauce 6g
  • 1 TBSP Chicken base 18g

Instructions
 

  • Firstly, mill the flour. I like to use soft white wheat for this.
  • Prepare your rice. I have an easy Pressure Cooker Rice Recipe on my blog as well.
  • Filet the chicken breasts in half, place in a bowl.
  • Sprinkle the chicken with salt and the dry sherry, then mix. Marinate the chicken in this mixture for 15 minutes.
  • While the chicken is marinating, prepare the batter.
  • In a large bowl, beat together the cornstarch, fresh milled flour, baking powder, egg, and water until smooth. Set aside until the chicken is done marinating.
  • Then, prepare your lettuce, green onions, and slivered almonds and set them to the side for garnishing your chicken & gravy.
  • Prepare the yellow gravy sauce. To a medium sauce pan, add cornstarch and water, whisk until smooth. Slowly add the chicken broth while whisking, then turn the heat on to medium high. Add butter, soy sauce, and chicken base. Keep stirring, and bring to a boil. Let the sauce boil for 1 minute, then lower the heat and keep warm until time to serve.
  • Heat your frying oil to 375*F. The pan should be filled about 3/4 inch deep with your cooking oil of choice.
  • Once the chicken is done marinating and the oil is to temperature, then coat each chicken piece with the batter.
  • Deep fry the chicken until golden brown. This should take about 5-7 minutes. Temp the center of the chicken to make sure it has cooked through. You want the center to be 160*F-165*F.
  • Once the chicken is cooked through, let drain on a paper towel.
  • To serve, put about a cup of cooked white rice on a plate. Then, cut the chicken diagonally into strips and place them on a bed of shredded ice berg lettuce, on the rice. Sprinkle the top with slivered almonds and green onions. Then spoon the yellow gravy sauce over the top.
  • Lastly, enjoy!
Keyword almond chicken, asian recipe, chinese chicken, fresh milled flour chicken, wor su gai, yellow gravy