4 skinless, boneless chicken breast halves
2 tablespoons honey
1 egg
2 teaspoons lemon juice
2 carrots, cut into 2 wedges
1 onion, cut into 2 wedges
1 teaspoon paprika
1 cup coarse rice wine
1 small onion, cut into 1/2 inch slices
3 tablespoons the-baker's brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons vegetable oil
1/4 teaspoon minced dessert onion
In a mixing bowl, beat egg, lemon juice, carrots, onion, paprika, and rice wine. Mix thoroughly.
Separate chicken pieces and place them in a large saucepan or stockpot, along with orange juice, yellow wine, lemon juice, carrots, onion, and paprika. Bring to a boil. Reduce heat to low and cook for about 2 hours, turning and boiling occasionally. Transfer chicken pieces to a shallow plate. Discard remaining ingredients. Cover, and simmer for another hour or until chicken is tender.
To make the sauce: In a small mixing bowl, beat together onion, brown sugar, pepper, salt, white pepper, oil, chicken, carrots, onion, brown sugar, pepper, salt, and white pepper.