1 tablespoon vegetable oil
1 (15 ounce) can sliced mushroom-style cabbage
1 large onion, cut into strips
3 cloves garlic, minced
salt and pepper to taste
2 tablespoons chicken bouillon extract
2 tablespoons all-purpose flour
1 quart water
1 teaspoon vegetable oil
1 teaspoon dried abalone
In a medium saucepan, heat the oil and saute the mushrooms in water to give them a nice color. In a mixing bowl, mix the cabbage, onion, garlic and salt and pepper. Drizzle the mixture over the rice, cook until all of the water is absorbed, about 5 minutes.
Squeeze chicken pieces from the bottom of the dish and place the entire chicken into the pan. Fry the chicken pieces until nicely golden brown, about 6 minutes. Remove from chicken and drain on paper towels.
Heat water to 2 to 3 quarts to scrape up any brown streaks. In a blender or food processor, blend the flour, chicken bouillon, all-purpose flour, flour, water and oil.
Stir mixture into the chicken rice. Spoon it into the prepared dish and top it with the mushrooms and the mushrooms. Serve immediately.