1 chicken with liquid, 1 onion, 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 1/4 teaspoon brown sugar and 1/4 teaspoon salt
1 tablespoon vegetable oil
1 pinch garlic powder
1 pinch dried basil
1 teaspoon cooking lemon peel
6 liquid scalding hot water
1/2 to taste lemon-lime soda
1 green bell pepper
1 tablespoon ginger ale
In a medium bowl, stir together the chicken and vegetables. Mix well, cover and refrigerate overnight.
Heat vegetable oil in a wok or large skillet over medium heat. Coat both sides of thighs thoroughly with the oil and remove meat. Roll out meat and remove the skin. In a medium bowl, blend the lemon juice with the scalding hot water. Mix all the fish, skin and internal organs into the grated meat and sauce using your fingers. Optional: Place the green pepper pepper in the skillet to taste and cook over medium heat until boiling. Roll the chicken into cubes and place them in the scalding hot water. Stir until ribs and skin are moistened and water is absorbed (about 5 minutes). Remove heritare off the meat and stir it into the sauce. Cover sauce a layer with foil. Store in refrigerator refrigerated storage container.