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Wor Sue Gai

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  • Put monosodium glutamate, 2 tablespoons salt, the aniseed, dried gingerroot and 1 1/2 quarts water in a kettle and bring to a boil. Add chicken (and additional water if chicken is not covered) and simmer slowly until chicken is cooked and tender. Remove chicken from broth and cool. Reserve broth.
  • Prepare Water Chestnut Batter by combining water chestnut powder, flour, cornstarch, salt and water. The mixture should be the consistency of pancake batter. If too thick, add more water.
  • When chicken is cool, bone it and cut into pieces about 1 1/2 inches square. Press pieces of chicken into Water Chestnut Batter and deep-fry in peanut oil at 450- until brown.
  • While chicken is cooking, prepare Gravy by blending broth, sugar and browning sauce. Combine cornstarch and cold water. Heat chicken broth mixture; then add dissolved cornstarch. Cook, stirring, until thickened. Serve cooked chicken on shredded lettuce with the gravy.


Note: Star aniseed and water chestnut powder can be purchased at Asian food stores and some supermarkets. If dried ginger cannot be found, fresh ginger can be substituted.

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