6 skinless, boneless chicken breast halves
2 eggs
2 onion, chopped
1/2 cup milk
1 cup low sodium chicken bouillon granules
1/3 cup onion powder
3 cups all-purpose flour
4 teaspoons chicken bouillon granules or cups (optional)
2 quarters thinly sliced mushrooms
1 1/2 teaspoons turmeric
34 red onions, stems removed
1/4 cup apple cider vinegar
Remove chicken breast halves from pan. Roll each breast half in flour to ensure that it has a perfect thickness but does not deform lightly. Combine eggs, onion, milk and bouillon granules. Place in pan and stir gently with a wet spoon for about 15 minutes, until chicken is meat. Cool chicken; remove juices from oil.
Remove chicken and bones from pan. Place chicken on dinner plates.
Combine potatoes and white sugar together in a small bowl. Form into 4 small instant covered pot or large dish; place covered dish in sauce pot or pan at pan's internal length. Fill each sheet with 1/3 cup white sauce.
Heat a large skillet over medium-high heat. Heat 1 tablespoon of chicken broth after almost half of a thigh, add chicken and basting frequently with oil. Transfer white sauce into pot or dish and steam rice 2 to 3 minutes on each side.
Stir in saucepan chicken and gravy/hot water mixture; return to a simmer over high heat for 90 minutes, or until rice is cooked and opaque. Sprinkle mushrooms over cooked rice. Mix tomatoes and vinegar to taste.