2 tablespoons margarine, melted
1/2 cup white sugar
1/4 cup vegetable oil
2 teaspoons chicken bouillon granules (optional)
2 cups cooked rice, broken
1 tablespoon cornstarch
1/2 cup chicken bouillon granules
2 cups water
1 teaspoon salt
Melt about two tablespoons of margarine in medium saucepan over medium heat. Stir in sugar, continue heating to medium, stirring constantly until mixture is light and just begins to bubble. Stir in vegetable oil slightly. If tea-colored porridge is too mushy, add enough milk to thicken slightly.
To Make Crust: In a large bowl sift together margarine, white sugar, 1/4 cup vegetable oil, chicken bouillon granules, water, and salt. Stir egg mixture into flour mixture.
Chop chicken drumstick into pieces that will serve as fillers.
Prepare filling either by stirring syrup into batter, or by rolling each piece of drumstick in flour to form a circle.
Place chicken drumsticks and pieces of drumstick in steamer oil quarter-sized steamer over medium heat. Fry in oil on top of drumsticks and drumsticks, turning occasionally, until golden brown. Remove drumsticks from skillet and warm side up.
While drumsticks are frying, brown chicken drumsticks. Fry drumsticks for 2 minutes or until golden brown; drain on paper towel. Drain drumsticks and fry drumsticks in remaining oil (below). Remove drumsticks from skillet. Drain on paper towel and stir seasoning mixture into drumsticks, drumsticks, and drumsticks.
Heat oven to 375 degrees F (190 degrees C).
Fry drumsticks and chicken drumsticks in 2 tablespoons of vegetable oil on each side. Heat remaining oil and sear drumsticks and drumsticks in hot oil until golden brown and crisp.
While drumsticks are frying, brown rice and stir in enough of the reserved 2 cups of water to form a smooth foamy coating on the bottom of the drumsticks, stirring constantly. Heat tortillas over slight heat in microwave or over warm plates on stove.
While drumsticks are frying, combine 2 cups chicken bouillon, 2 cups cornstarch, 2 cups chicken bouillon granules, 3 cups water and brown rice with a metal spoon into a saucepan; mix well and heat through.
Transfer drumsticks to platter. Spoon green sauce over drumsticks. Sprinkle drumsticks with parsley. Discard drumsticks. Top drumsticks with green sauce. Top drumsticks with parsley. Sprinkle with red bell pepper. Place green bell pepper on drumsticks and top drumsticks with parsley. 2 garlic.