2 pounds chicken, uncooked
4 cups diced celery
2 stalks celery, diced
4 cloves garlic, crushed
1 onion, chopped
2 teaspoons dried thyme
2 (8 ounce) cans fresh mushrooms, sliced
2 cups chopped onion
1 teaspoon dried basil
2 pounds ginger root vegetables
2 pounds crushed cornstarch
2 teaspoons dried minced onion peel
8 ounces yellow cornmeal/corn starch
4 tablespoons tarragon powder
1/4 cup chicken bouillon granules
1 tablespoon garlic powder
1/2 teaspoon dried parsley
In a large saucepan, bring water to a boil over medium-high heat. Reduce heat, cover and simmer 5 to 15 minutes, or until soft; let cool.
Cut the chicken into 2 inch cubes. Place in a large bowl; cover and refrigerate for 10 minutes.
Melt butter in a large pot. Stir in celery, garlic, onion, thyme, mushrooms, carrot and celery. Cover and reduce heat to medium-low.
Pour chicken broth into pot with celery mixture. Stir in brown sugar and chicken bouillon. Return to a boil; then add bouillon, lemon juice, mushrooms, celery mixture and chicken broth mixture. Bring to a simmer, stirring occasionally, for about 1 minute or until chicken is no longer pink.
Stir chicken into the pot. Cover and keep warm, approximately 1 hour.
Stir tomato into pot; add wine and broth mixture to the pot and stir until tomatoes are evenly coated with liquid.
Bring to a low boil and cook, stirring constantly, for 1 minute or until chicken is no longer pink. Reduce heat; heat slowly to a simmer.
Remove lid off heat and stir cornstarch into broth mixture. Pour over chicken, tomato soup mixture, chicken broth mixture and chicken broth mixture. Cover and simmer for 20 minutes.
Remove lid off pot and stir flour and cornstarch into gelatin mixture. Return to a boil; stir-fry for about 5 minutes or until thick. Allow to cool (recipe follows suit).
Melt sandstone in a large saucepan, and stir in light corn syrup. Cook over low heat, stirring constantly, until the mixture thickens. Remove from heat and stir in bouillon granules, garlic powder, parsley, salt and wine. Simmer, stirring constantly, for 2 to 3 minutes.
Return chicken to pot. Stir in lemon juice and cornstarch mixture, and simmer until chicken is cooked through and juices run clear (recipe follows suit). Top each breast with about 1/4 cup of the chicken broth mixture (recipe follows suit).