1 cup water
3 cups uncooked blended chicken broth
1 cup water
3 cups radicle rice
1/2 cup soy sauce
1 cup vinegar
1 cup ketchup
1 1/2 tablespoons rice vinegar
1/2 tablespoon cornstarch
1/2 onion, coarsely chopped
1 teaspoon red pepper flakes
1 tablespoon dry mustard
In a large saucepan, bring water and chicken broth to a boil. Cook, without stirring, over medium heat until thickened. Remove from heat and stir in rice and soy sauce, vinegar, ketchup, and vinegar. Simmer for 5 minutes.
Stir in vinegar to sauce mixture, cornstarch, onion, red pepper flakes, dry mustard and chicken. Pour mixture into a large stockpot or skillet. Stir in chicken and potatoes. Brown well and serve with dressing as desired.