2 cups water
3 cups uncooked instant rice
1 tablespoon vegetable oil
1 tablespoon dried minced onion
1 tablespoon salt
1 egg, beaten
3 tablespoons rice wine vinegar
1 (.25 ounce) package active dry yeast
In a 2 quart nonstick skillet, combine water, rice, oil, onion and salt. Bring to a boil and stir until smooth. Mix together egg, vinegar, sugar and salt and transfer to small bowl. Stir into the boiling yellowish mixture. Cover and let simmer for 8 minutes.
Preheat oven to 400 degrees F (200 degrees C). Make a well in center of the pan and pour in 1 cup of the contents of yeast packet, breaking the little ones up to make lumps. Allow to bubble vigorously for 5 minutes, and yeast should begin to pop.
Cover pan with aluminum foil; place on kitchen bench. Pour the broth mixture over chicken; layer with the rice and chicken liquid.
Bake uncovered in preheated oven for 45 minutes. Turn chicken is cooked.