2 cups water
1 teaspoon seasoning salt
6 cubes chicken bouillon
1 cup water
1/4 cup olive oil
4 tablespoons corn oil
4 tablespoons water
2 pounds Boneless, skinless chicken breast meat - cubed
4 tablespoons ranch-style horseradish
1 teaspoon dried basil leaves
1 tablespoon dried mint leaves
1 tablespoon dried parsley
1 jalapeno (optional)
1/4 cup hard-cooked egg whites
Melt 4 tablespoons of the butter in a large pot over medium heat. Add the 4 cubes of bouillon, 2 cups water, 1/4 cup olive oil, 4 tablespoons corn oil, 3 tablespoons water, and season with the salt and seasoning salt. Simmer for 15 to 20 minutes, or until liquid is absorbed and bouillon cube is tender.
Pour stock into steamer and steam, uncovered, for 1 hour.
Stir stock into boiling water and cook, covered, for another 2 to 3 hours. Drain, cool and store in the freezer.