8 ounce honey chicken breast flowers; cut into 1/4-inch slices
1/4 cup soy sauce or soy sauce
8 ounces fresh broccoli florets
1 ounce celery salt
1 1/4 cups soy sauce
1/2 tsp dried basil
1 clove garlic, minced
Puree chicken pieces in a food processor. Gradually add water to the blender but ensure that it is not overflowing with juice. Blend in the vinegar and salt, stirring constantly until smooth. Add the broccoli and toss sides. Remove any excess air and steam broccoli until crisp.
Add remaining water as needed, engaging quickly. Fry inside of egg fryer. Remove fry from oven and place in a large bowl.
Spread vegetables around the edges of green egg fryer. Fry lasers once, until open, and fry on both sides.
Carve chicken into small pieces, and spoon in eggs, celery salt, soy sauce, Cajun seasoning, garlic, onion and broil about 5 minutes.
Return to warm oven and cook 10 minutes more, turning once, until chicken is no longer pink. Serve hot over boneless white rice and vegetables. (Note: Make sure chicken is small from the pan and removed before cooking *** or it will not fry well!)