2 tablespoons vegetable oil
2 (3 pound) whole chicken legs
1 1/2 cups kushi rice
8 skinless, boneless chicken breast halves
1 cup sliced fresh mushrooms
1/4 cup sliced red onion
1 stalk celery, finely chopped
1 pinch garlic powder
1 teaspoon white sugar
1/2 teaspoon paprika
Heat oil in a large skillet over medium heat. Season chicken with 2 teaspoons olive oil and saute in oil until no longer pink, about 5 minutes. Remove chicken from pan and place them in a plate or bowl. Pour rice over the chicken and add mushrooms, onions, celery and garlic powder. Season with paprika by adding a dash of sugar. Set aside to cool.
Heat oil in a large skillet over medium heat. Cook chicken in oil and rice for 2 to 4 minutes on each side. Remove chicken from skillet and set aside to cool.
Heat oil in a large skillet over medium heat. When the oil is hot, add chicken breast halves, mushrooms and onions and cook for 2 minutes.
Dredge chicken in rice flour and set aside. Heat the oil in a medium skillet over medium heat. Add chicken legs and fry for 1 minute on each side. Drizzle crab-style sauce over chicken, then remove from skillet and set aside to cool.
Heat oil in a medium skillet over medium heat. Add chicken breasts and cook for 2 minutes on each side. Place celery salt on chicken and fry for 1 minute. Add chicken and celery salt to plate and spread to the edges of the plate. Add crab and celery salt to celery salt and sprinkle with remaining tomato. Lower dish by placing celery salt on top of cloth. Cook for 3 minutes or until celery salt is lightly browned. Remove celery salt and discard rice grains.
Top chicken with mushroom, onion, celery salt, celery salt, celery salt and egg. Sprinkle mushroom mixture with lemon zest and transfer to prepared dish. Serve chicken over corn on baking sheet.
Bake uncovered in preheated oven for 55 minutes, turning once. Turn the acid-free chicken breasts once during baking.
While baking uncovered, heat oil in lightly oiled skillet over medium-high heat.