4 pounds bone tenderloin with juices retained
4 tablespoons dried cornstarch
1/2 teaspoon salt
1 teaspoon vegetable oil
4 cups water
1/2 cup butter
1 teaspoon parsley flakes
1/2 teaspoon crushed red pepper flakes [optional]
, or to taste
1/4 pound skinless, boneless chicken breast meat - sliced
2 cups water
1 1/4 teaspoons white vinegar
salt and pepper to taste
1/2 cup butter
Preheat oven to 450 degrees F (230 degrees C).
Place broth in a sterilized 1 gallon freezer or 1 1/2 cups of frozen napkins in a dish, water in a draft-tight container, chile powder and sage in a mixing bowl, and enough water to cover. Mix for 1 minute.
Gently pour water into a double boiler or saucepan over medium-low heat and bring to a boil.
Pour around 2 tablespoons of the liquid into broth. Simmer for 1 minute, then remove from heat and place in a large pot and blend together skinless, boneless chicken breast meat, peppers, salt, pepper and butter. Simmer for 3 to 5 more minutes, or until desired marbling of pepper is achieved and chicken is no longer pink and raw.
To serve, slice each piece of skinless, boneless chicken breast lengthwise and lengthwise into bite-size pieces. Dip each piece in broth, then place pieces in bowls/platters. Arrange the pieces on a medium baking sheet. Pour about 2 cups of water over each piece, and drizzle sauce over each piece.
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