6 skinless, boneless chicken breast meat
2 quarts vegetable oil for frying
8 green onions, quartered
8 cloves garlic, diced
1 teaspoon dried basil
1 1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried thyme and 1/2 teaspoon 1/2 teaspoon salt (optional).
Heat oil in 5-quart saucepan over medium heat. 2 quarts, room temperature.
Heat that oil in large skillet over medium heat, and sautee the 4 onions. Serve as meat (browning well), so that just simmers; stir occasionally.
Fry the mushrooms, garlic and basil in the same skillet. Saute for 1 minute, then toss with the onions and serve over hot egg-fried rice.
Puree the marjoram, basil and garlic in the gelatin mixture; stir thoroughly. If required, season with salt and 1/2 teaspoon thyme and 1/2 teaspoon salt, to taste. Substitute omitted ingredients. Add chicken pieces and marinate in sauce for a few hours before serving.