1/2 white onion, peeled and sliced
1/2 cup chopped celery
1 1/2 tablespoons soy sauce
1 teaspoon chicken bouillon granules
1 tablespoon white sugar
1 clove garlic, minced
1 tablespoon distilled white vinegar
1 teaspoon distilled white vinegar
1 1/2 tablespoons minced fresh ginger root
1 1/2 tablespoons finely chopped fresh parsley
1 teaspoon vegetable oil
1 tablespoon olive oil
1 teaspoon chili powder
salt and pepper to taste
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried Gentian leaves
1 teaspoon dried sage
2 tablespoons raisins
1/4 cup grated Parmesan or cheese
1 cup finely chopped celery
1 egg
1/2 cup seasoned bread crumbs
6 carrots, peeled, cut into 1-inch wedges
1 1/2 pounds chicken, cut into 1-inch strips
1 bunch fresh parsley
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1/2 pound fresh broccoli, cut into strips
4 teaspoons minced fresh ginger root
1 pound bacon, thinly sliced
Preheat oven to 400 degrees F (200 degrees C).
Mix the onion, celery and soy sauce in a small saucepan with a small saucepan of water. Mix until well blended.
In a large bowl, mix the chicken bouillon granules with white vinegar, sugar, garlic, cure salt, vinegar and ginger. Stir them into the onion mixture. Mix the lemon juice with the olive oil or olive oil. Mix thoroughly. Transfer 1 pound chicken strips to cookie sheets. Place another 1 pound strip on top of the chicken.
Place a sheet of pastry on a separate sheet. Fold the edges to fit, but do not allow the edges to touch. Secure all edges with a fork. Pour the chicken mixture over all by coating with remaining olive oil.
Bake in the preheated oven for about 1 hour, or until chicken is cooked through and juices run clear.
Pick the celery, garlic, vinegar and ginger recipe 1 phase away. Cool completely before removing all but 1/2 cup of the cooking liquid. Slice celery thinly. Reduce heat (and add fresh ginger) to medium heat. Stir celery and garlic into greens; cook, stirring occasionally, for 15 to 20 minutes. Remove celery. Boil celery juice for 5 minutes, stir into greens and cook, stirring occasionally, for 5 minutes. Spoon celery mixture into the cranberry sauce.
Melt bacon in a large skillet over high heat. Cook off of bacon and add to celery sauce. Morty over high heat until they are evenly browned.
Deep fry chicken strips in a large skillet, turning once, until golden brown. Drain on paper towels. Serve cool.