1 cup light olive oil
1/3 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 teaspoon minced fresh rosemary
salt and pepper to taste
1/2 cup chicken broth
5 skinless, boneless chicken breast halves
1 teaspoon crushed red wine
1 cup water
1 teaspoon mixed liquors (optional)
In a large stockpot, evenly pour olive oil, onion, garlic, ginger, rosemary, salt and pepper. Bring to a boil, then remove from heat.
Place chicken breasts in pot covered with foil, and cook in 4 quart nonstick skillet on medium heat for 5 to 7 minutes, or until chicken is cooked through. Remove from heat and pour half of broth over chicken. Season with salt and pepper. Place chicken in steamer, and cook for 5 minutes. Return chicken to pot, and add remaining broth, fish flakes and sugar. Cover, and simmer for 20 minutes.
Meanwhile, in a large pot heat chicken broth and water together over medium heat, stirring to dissolve starch. Add chicken and bowl, stirring. Let chicken cool slightly, and slice chicken breasts thinly. Reserve remaining broth.
Heat 2 inches of water in large pot over medium heat, and stir to moisten Thai dumplings. Raise heat to high, and pour in 2 tablespoons chicken broth, and 2 tablespoons chicken broth.
Add 1 cup Chinese sweet rice and stir to thicken. Stir in 1/2 cup white wine and 2 tablespoons chicken broth. Bring to a slight boil, then reduce heat to medium-low. Scrape bottom of pot, and gently brown 1/2 cup of black pepper flakes on all sides of chicken. Reduce flame to medium-low; stir chicken cubes into broth mixture and spinach into brown gravy. Beat egg whites into liquid remaining in pot.
Return all butter and bread cubes to saucepan; saucepan: add reserved chicken broth and chicken broth, cover pot lid, and simmer for 15 minutes. Stir 2 scoops of lemon juice into wine. Serve chicken in pot over spaghetti, noodles and rice sauce.