c("Prepare sauce:  In a small saucepan, stir together cornstarch and water until smooth.", "Gradually stir in chicken broth, mushrooms (if desired), butter, soy sauce and bouillon granules.", "Bring the mixture to a boil, stirring constantly.", "Let boil 1 minute.  Keep warm.", "Prepare batter:  Beat together cornstarch, flour, baking powder, egg and water until smooth.", "Coat each piece of chicken with batter.", "Pour vegetable oil into a large skillet or wok to the depth of 1/2 inch; heat to 375 degrees.", 
"Cook coated chicken pieces in oil, turning once, until golden -- 5 to 7 minutes.", "Drain on pa per towels.", "Cut chicken diagonally into strips.", "Reassemble strips in chicken breast shapes and place on a bed of shredded lettuce.  Sprinkle with almonds and green onion.", "Spoon sauce over chicken and serve immediately.", "Makes four to six servings.", "It's been some time since I last made this, but I recall that the batter seemed not quite the same, but the rest is authentic.  This can also be made with duck, in which case it becomes Warr Shu Opp."
)