Golden Gate Restaurant Chicken Hong Sui

Source of Recipe Tom Moy, chef and owner, Golden Gate Restaurant

2 large skinless, boneless chicken breast halves
1 cup flour
1 cup water (about)
1/2 teaspoon baking powder
1 egg
Canola oil heated to 350 degrees for frying chicken plus 2 to 3
teaspoons oil (divided)
1/2 teaspoon minced garlic
Salt to taste
2 cups chicken broth
2 tablespoons cornstarch mixed with 1/2 cup water
4 cups Chinese vegetables of your choice (see note)

Cut chicken into 1-inch squares. Combine flour, water, baking powder and egg; mix well until smooth and pourable. Drop chicken pieces into mixture to coat. Drop pieces into oil and fry until golden brown, about 5 minutes, turning and separating pieces if necessary. Remove pieces from oil with tongs; let drain on paper towel.

Add remaining 2 to 3 teaspoons oil to wok. Add garlic and 1/2 teaspoon salt. Cook over medium-high heat, stirring regularly, until garlic is slightly browned. When oil is very hot, add vegetables and stir.

Add broth and bring to boil. Cook, stirring occasionally until vegetables are just tender.

Taste and add salt if needed. Gradually add thickener until sauce is consistency of medium gravy. Return chicken to pan and heat through, stirring to combine. Serve with white rice.

Makes 2 to 4 servings.

Note: Vegetables may include bamboo shoots, water chestnuts, mushrooms, bok choy, pea pods, celery, cabbage, carrots, broccoli and small corn.