Serves 4 to 6   Ingredients:   2 whole chicken breasts, skinned, boned, and cut in half 1/2 teaspoon salt 1 tablespoon dry sherry Sauce: 4 tablespoons cornstarch (corn flour) 3 tablespoons water 3 cups broth 1 1/2 cups chopped mushrooms (optional) 3 tablespoons chicken fat or butter 2 teaspoons soy sauce 3 tablespoons chicken bouillon granules Batter: 3 tablespoons cornstarch 3 tablespoons flour 1/2 teaspoon baking powder 1 egg, beaten 1 tablespoon water 1 cup shredded lettuce 1/3 cup toasted, slivered almonds 1 green onion, finely chopped (green and white parts) Oil for deep-frying   Directions:   Sprinkle chicken with salt and sherry and marinate for 15 minutes.  While chicken is marinating, prepare the sauce.  Mix together the cornstarch and water in a small saucepan until smooth.  Gradually mix in the chicken broth, mushrooms (if using), 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.  To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth.  Coat each piece of chicken with the batter.  Heat wok or a 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 - 7 minutes.  Drain the chicken on a tempura rack if you have one, or on paper towels.    Cut the chicken diagonally into strips.  Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce.  Sprinkle with almonds and green onion.  Spoon the sauce over the chicken and serve.