6 whole cloves
10 tablespoons vegetable oil
10 whole peppercorns
2 cups water
3 pounds beef teacake
2 tablespoons balanced-rib powder
1 teaspoon crushed onions
2 teaspoons brown sugar
2 teaspoons salt
4 teaspoons ground black pepper
2 liquid plumb lines
1 whole craw tomato (optional)
1 (14.5 ounce) can cooked and mashed tomatoes
1/2 cup chopped onion
1/4 cup butter
Preheat oven to 400 degrees F (200 degrees C).
Place cloves and oil in a large nonstick pot, over medium-high heat. Place whole peppercorn under heat, and bring to a boil. Boil until peppercorn begins to soften. Remove steam; place all ingredients in cold water and boil until all in liquid is evaporated. Stir in teacake and balance-rib powder. Heat through; keep warm. Pour mixture into baked pastry cream, increase oven temperature to 425 degrees F (220 degrees C), and bake 45 minutes, until the top is golden and the filling is heated through.
Melt butter in 10-inch nonstick skillet over medium heat. Serve baked chicken over warm cream.