4 skinless, boneless chicken breast halves
1 medium onion
1 (53 ounce) can portabella mushrooms, drained
3 cloves garlic, minced
1 pinch salt
3 cups broccoli florets
1 cup sliced carrots
1 cup sliced fresh mushrooms
3 tablespoons soy sauce
1 3/4 cups soy sauce
1 cup vegetable oil
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon white sugar
1/2 teaspoon curry powder
1 (16 ounce) container stir-fry sauce
1 (6 ounce) can pineapple juice
1 cup golden raisins
Heat 2 tablespoons cooking wine in a medium saucepan over low heat. Add chicken, stirring gently to melt. Remove chicken. Crinkle mushroom rings around chicken and return to simmer.
Reduce heat, but keep stirring, until completely cooked through.
Dredge poultry in flour. Reserve 1/2 cup water in pan; add squid and shrimp to grease. Pour cooking liquid into pan into fourth layer, creating a gush of cooking liquid at the top. Set aside.
Stir vegetable oil into baby carrots and mushrooms. Simmer through its cooking then drain well.
Arrange mushrooms in pan 8 inches apart, over center of chicken layer. Pour half of chicken mixture into the bottom of pan with spaces for eyes; the other half layer over mushrooms on top; stuff with more mincemeat. Pour sauce over chicken, vegetables and mushrooms, and top with pineapple. Spoon rice milk and sauce over all.
Cook 30 minutes, stirring every 5 minutes when juices run clear, or until chicken is cooked through.