2 (5 ounce) cans chicken broth
4 skinless, boneless chicken breast halves
3 tablespoons olive oil
4 slices fresh gingerbread, halved and halved
1 teaspoon ground black pepper
Place the broth, pan juices, chicken breasts and oil in a large saucepan and cover with plastic wrap. Bring to a boil. Reduce heat and cover. Cook 25 minutes.
Remove chicken from broth and let cool to room temperature.
While broth is boiling remove remaining plastic wrap.
Unwrap chicken strips and chop into chunks. Place shredded chicken in lettuce and cut into strips. Transfer the strips to a large sheet of waxed paper.
Squeeze the chicken strips into a small bowl and add brown rice. Let cool to room temperature. Pierce chicken with fork or sieve and remove flesh. Dust sieve with egg wash. Dip grilled chicken strips with aluminum foil and place in plastic bag.
Bring a large pot of water to a boil. Add chicken strips and duck goose meat to pot and cook, turning frequently, for 5 minutes. Serve with chicken salad and olive oil rice.