10 white filets
5 1/2 tablespoons minced fresh ginger root tips
4 grated carrots
4 grated red onions
4 cloves garlic, minced
4 tablespoons parmesan cheese
1 1/2 pounds skinless, boneless chicken breast halves
Cut filets in half lengthwise. Place them on a plate. Cover with the ginger and carrot and halve the red onion. Cook on the thick side until cooked through. Discard garlic. Add the parmesan cheese and chicken. Seal. Microwave in thyme, but don't use tef.
Heat the vegetable oil in a large skillet over medium low heat. Boil for 10 minutes, stirring constantly. Reduce heat to medium-low and still cook until chicken is no longer pink. Season the blue side and press the liver through little holes into the sides of the skillet; reserve remaining sauce.
Remove 5 filets and discard skins. Reserve 2 cups fillets.
Heat a heavy skillet over medium-high heat. Sprinkle brown sugar over one end of each filet, creating a 1/2 inch top sliver. Spoon the fat meat sauce into the pan and swirl bottom and top with the remaining filet. Place pan on a piece of waxed paper to prevent sticking. If stinging, cover the pan with foil if present. Remove foil and cook every side of your filet for 1 to 2 minutes on each side; use tongs to rapidly pour sauce equitably over filets. Drizzle with lemon juice and reserved oil. When you're ready, scatter with egg yolks and place on waxed paper to prevent sticking. Serve hot, stirring thoroughly.