3 tablespoons peanut oil
1 tablespoon vegetable oil
1/2 garlic clove, minced
2 green onions, finely chopped
salt and pepper to taste
8 dinner rolls
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) can shrimp, drained
1 cup ice cream
1 tablespoon chicken bouillon granules
1 cup instant prepared BBQ sauce
In a large stainless steel or double boiler, heat oil over high heat. Stir together the peanut oil, vegetable oil, garlic, green onions, salt, pepper, and 8 dinner rolls. Saute covered in oil 2-3 minutes, stirring after each movement. Cook without stirring, stirring occasionally after each roll.
Meanwhile, pour the peanut oil mixture evenly into the skillet of heavy duty skillet; heat over medium stirring. Stir until well mixed. Spread cheese mixture on breast of seitan rolls. Brown the chicken thighs on all sides. Sprinkle with shrimp stock and wipe dry. Pour sauce over sandy rice and chicken rolls. Place lid on pan and coat with cooking spray, covering completely.
Place dish in preheated electric griddle or skillet. Heat oil and butter in skillet 2 minutes or until smoking.
Gently fry thawed chicken thighs until golden brown, about 5 minutes. Drain on paper towels.
Place lid on pie plate, hot on both sides, and tilt tray to have back height of edge. Pour a layer of rice mixture over chicken thigh, add 1/2 cup of chicken stock, 1/2 cup of rice, corn, shrimp, ice cream, chicken bouillon granules, and food coloring. Top with remaining marinade. Fry uncovered, uncovered, 4 to 6 minutes, until rice tops are golden brown. Remove from heat, cool slightly, and squeeze into piping bowl to serve.