Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

Girard First United Methodist Church’s

“A Taste of Tradition”

War Su Gai

by Reverend Betsy Schenk

2whole chicken breasts, skinned, boned and cut in half

1/2teaspoon salt

1tablespoon dry sherry

1cup shredded lettuce

1/3cup toasted, slivered almonds

1green onion, finely chopped (green and white parts)

oil for deep frying

Sprinkle chicken with salt and sherry and marinate for 15 minutes.

Sauce:

4tablespoons cornstarch

3tablespoons water

3cups chicken broth

11/2cups chopped mushrooms (optional)

3tablespoons chicken fat or butter

2 teaspoons soy sauce

3tablespoons chicken bouillon granules

While chicken is marinating, mix together the cornstarch and water in a small sauce pan until smooth. Gradually mix in chicken broth, mushrooms, chicken fat or butter, soy sauce and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute and keep warm.

Batter

3tablespoons cornstarch

3tablespoons flour

1/2teaspoon baking powder

1egg, beaten

1tablespoons water

To prepare batter, beat together the cornstarch, flour, baking powder, egg and water until smooth. Then coat each piece of chicken with the batter. Heat wok or large skillet and add oil to a depth of 1/2 inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 to 7 minutes. Drain the chicken on a tempura rack or paper towels. Cut the chicken into strips diagonally. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onions. Spoon sauce over chicken and serve.

TO obtain a copy

Copies can be purchased at the church at 22 N. Market St., Girard, or by calling 330-545-4361. Cost is $10 each or $12 with shipping.