1 1/2 pieces dried gingerroot (medium size), see note
About 1 1/2 quarts water
1 chicken (2 to 3 pounds)
Peanut oil for deep-frying
Water Chestnut Batter:
1 tablespoon water chestnut powder, see note
1/2 cup flour
1 cup cornstarch
1/2 teaspoon salt
About 1 1/2 cups water
1 quart strained chicken broth
1 tablespoon sugar
1 tablespoon browning sauce, such as Kitchen Bouquet
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
Add To Shopping List
Let's Make It
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.