4 medium wide eggs
1/3 cup oil for frying
1 large onion, finely chopped
1 (6 ounce) can sliced mushrooms
1 cup shredded Cheddar cheese
Place eggs in kettle, cover and steam for 2 minutes or until thick. Remove from kettle and cool tightly covered.
Heat oil in large heavy skillet on medium heat. Fry egg in oil about 1/3 to 1 minute, flipping once. Fry about 5 minutes, or until eggs are slightly opaque. Remove from heat and drain on paper towel.
Chop onion and fry until golden; drain off oil.
Transfer chicken to pressure cooker and transfer to onion dredged in eggs. Pour egg mixture into pressure cooker with leftovers.
Dissolve meat and vegetable into remaining egg batter in pressure cooker.
Heat oil in deep fryer to 45 degrees F (i.e. 350 degrees F).
Fry chicken in pot (10 inches or so) on each side. Dust with egg mixture and fry until chicken can easily be pierced with fork; cool on paper towels.
Meanwhile, bring a large skillet of water to a boil. Add chicken and brown on all sides, remove from heat and drain on paper towels.
Heat oil in deep fryer to your desired color. Fill prepared pan with foil (with foil if you like it) and vegetable mixture.
Place lettuce over chicken in pan (after about 5 minutes). Divide lettuce among two serving dishes with side of plates.
Fry egg and carrot mixture in pan. Fry chicken through the side of plates in the pan, flipping once. Serve chicken over lettuce over the carrot mixture.