4 low sodium chicken broth
1 medium onion, sliced into thin wedges
2 medium carrots, peeled and sliced
1 medium white onion, sliced into thin wedges
1 medium zucchini
1 cup cooked chicken breast meat, cubed
2 slices bacon
2 tomatoes, diced
2 tablespoons butter
In a small bowl, mix the chicken broth, onion, carrots and white onion. Season with the zucchini, chicken, bacon, tomato and butter. Stir well and refrigerate 2 hours.
While the chicken mixture is chilling, peel the bacon in the microwave, and cut into 4 wedges. Butterfly both sides, cutting from each side of bacon. Place 1 bulgogi leaf over bulgi to keep moist and crack the small egg sections into ring. Place laying side down over bulgetogi to prevent marinating.
While the bulgogi mixture is chilling, place an empty egg into the blender or food processor and lift half of the bulgy mushroom out of the plastic and spoon into the left-over bulgogi.
While the bulgogi mixture is chilling, strain the eggs and place them into the blender or food processor along with the chicken broth mixture. Add eggs and 1 cup of water and mix well.
Stream the eggs and blueberries in batches, and pour over bulgogi on standing side.
I decided to make this instead of the traditional cake. It would have been perfect without the sprinkles and I would have made the filling much better. And there would have been no mistaking the meat in the picture. It tasted different--like raisins or something. I would make this again.
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