1 cup uncooked instant rice
4 boneless chicken thighs
1 1/2 cups vegetable oil for frying
1 small onion, diced
1 medium carrot, diced
salt and pepper to taste
1 tablespoon white sugar
2 cups chopped chicken meat
1 cup water
1 tablespoon vegetable oil
2 cubes chicken bouillon
Mix together instant rice, chicken, oil, and onion. Cook over medium heat, stirring occasionally, until rice is cooked through.
Place chicken and vegetable mixture into a small bowl. Stir in sugar, salt, pepper, and chicken broth. Mix together, and set aside.
In a large skillet over medium heat, heat remaining oil and add chicken mixture. Mix together sugar and chicken, and cook for about 2 minutes, stirring occasionally.
Dip each chicken thigh in both green and red spice; brush along with oil mixture. Fry in green color, turning once. Fry in red color for about 5 minutes, or until golden brown. Flatten with spoon. Fry chicken and vegetable thigh in aluminum foil. Remove from skillet and keep warm.
Dip each carrot in green spice; spoon over chicken; sprinkle with salt and pepper. Fry the mushrooms and celery into the chicken mixture in the skillet. Fry celery until golden brown. Flip chicken and vegetable mixture through the carrot paprika and fold sides into the loafed breaded chicken. Repeat with remaining vegetables.
Heat the water to 375 degrees F (190 degrees C). Drizzle chicken mixture across the bottom of two serving bowls and top with chicken.
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