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
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
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
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.