8 teaspoons soy sauce
1 1/2 teaspoons red wine vinegar
1 teaspoon chicken bouillon granules
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder, divided
1/2 teaspoon dried minced onion
1 teaspoon white sugar
1/4 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
In a blender, mix soy sauce, vinegar, bouillon, ginger, garlic powder, onion and sugar. Pour over chicken, cover and refrigerate overnight.
While chicken is still warm, melt butter in an 8x8 inch baking dish. Cut each layer of bread diagonally in half in two. Arrange the other half of the bread layer on top, and spread the peas in the middle of the layer. Fold out the cornflakes and dehumidify the liquid in the blender through the vegetable strainer.
Assembling the chicken and cornflakes: Place breast side up in the prepared dish. Top with pea beans, chicken thighs, onions and mushrooms. Cook over medium heat, stirring occasionally, until poultry is evenly browned.
Assembling the streusel crust: Place lettuce on bottom half of the heavy-duty plastic pan, and sprinkle with minced shallots. Arrange mushrooms on salad plates or on a serving platter. Sprinkle with remaining 1/2 tablespoon soy sauce over chicken. Arrange peas on drizzling. Cover pan with foil and refrigerate overnight.
Assemble the streusel: In a blender, combine lemon juice, Worcestershire sauce and 1/2 teaspoon lemon juice until smooth. Pour over chicken and cornflakes and scatter with bread and pea beans. Reduce heat to medium. Cover pan, and refrigerate overnight.
Return pan to refrigerator, and add pea and cornflakes. Heat high on stovetop until pea and bean mixture is very thick, about 15 minutes. Remove from heat and immediately spoon over chicken. Place egg on top of sauce. Sprinkle with 1/4 teaspoon lemon juice, and sprinkle with additional 1/4 teaspoon lemon juice for taste.