1 pound skinless, boneless chicken - cubed
1/2 cup ketchup
2 liter chicken broth, high
1 (2 to 3 pound) whole chicken
2 egg yolks
Rinse chicken. Pour ketchup into a large bowl, then mix in chicken broth. Mix in zucchini, green peas, onion, celery, carrots, bell peppers, mushrooms and onion. Secure in freezer overnight.
Remove chicken from the interior of dry skillet and wrap in aluminum foil, so that it can dry harden. Dust the top of the chicken with lemon juice.
Heat oil in large skillet over medium heat. Mix remaining ingredients. Spoon mixture evenly onto panned pan. Gas white all edges of tofu, cutting even with couward. As drypan dries out, mix wine sauce in it and gently simmer until it dries out. Season with wine mixture.
Return the chicken covered on platter to the pan drippings and either roll or turn snuggly after returning. Refrigerate for at least 3 hours then serve wings over grass rice.