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CHINESE CHICKEN CANTONESE

Stew 5 or 6 chicken breasts in approximately 6 cups
water until tender. Remove breasts from pot. Save broth.
Discard skin and debone. Cut chicken into small pieces and set
aside. Prepare Golden Batter Pastry as follows:

3 c. all-purpose flour
3/4 tsp. salt
1/2 c. plus 2 Tbsp. butter or
margarine
1/2 c. warm water
1 egg yolk, slightly beaten
Combine flour and salt in bowl. Cut in butter until it
resembles coarse meal. Combine water and egg yolk and mix
well. Sprinkle water/egg mixture, 1 tablespoon at a time, over
flour mixture. Stir with fork until all is moist. Shape into
ball and divide into 6 to 7 pieces. Roll each piece on pastry
sheet like you would for fried pies. Place chicken pieces in
pastry and dampen edges with a pastry brush. Seal edges well.
Deep fry in Mazola oil until golden brown. Place pieces in a
large 9 x 13-inch Pyrex dish. Cut each piece into 3 to 4
pieces. Slice one bunch or more green onions (blades and all)
and shred 1/2 head of lettuce. Spread over chicken pieces.
Sprinkle one package almond slivers over this. Pour gravy over
all and serve with fried or regular rice.

Gravy:
1 c. cold water
1/2 c. flour
5 c. saved chicken broth
1 tsp. salt
1/8 tsp. black pepper
1/8 tsp. almond flavoring
1 tsp. soy sauce
1 tsp. Kitchen Bouquet
Mix cold water and flour until smooth. Heat chicken
broth and stir flour mixture into broth until smooth and
thickened. Reduce heat and add remaining ingredients.

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