8 skinless, boneless chicken breast halves
1 (4 ounce) can sliced mushrooms
1/4 cup butter flavored shortening
1 cucumber, seeded
1 quart soy sauce
1 quart water
1 cup dim sum
1/2 cup brown sugar
1 tablespoon all-purpose flour
1 lotus leaf
1 plum, sliced
1 carrot, cut into 4 wedges
1 onion, thinly sliced
1 chipotle pepper mushroom, seeded
1 green pineapple, sliced
1 pound center-cut cherry tomatoes
1 pound onion, sliced
1/2 pound coconut cream
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and place on top of mushrooms. Mix butter, shortening, cucumber, soy sauce, water and soy cream. Pour mixture over chicken.
Bake uncovered for about 1 hour, stirring frequently so that no large chunks of chicken are caught on fire.
Meanwhile, in a separate large bowl, beat egg yolks with shortening, continuing to beat until thick. Mix in egg yolks and 1/2 cup brown sugar. Stir in flour, lemon juice and 1 teaspoon of lemon pepper. Mix into chicken mixture.
Bake uncovered for about 25 more minutes, or until chicken is no longer pink and juices run clear. Remove chicken from oven, and sprinkle with 1/2 cup orange juice.