1 cup uncooked long potatoes, diced
1/4 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 onion, chopped
1 teaspoon water
1 cup water
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
Place the potatoes in the pan of a double boiler over boiling water. Slowly cook, stirring frequently, until potatoes are golden brown; drain. Remove from heat and place on a large plate. Stir in the vinegar, sugar, salt and onion.
Pour the water in the same pan into the pot along with 2 tablespoons of the chicken broth. Slowly pour the wine mixture into the pot, whisking to dissolve. Bring to a boil and then reduce heat to medium-low; stir occasionally. Slowly pour in milk and vanilla extract, whisking constantly to prevent clumping. Simmer for 30 minutes.
Stir cooked pasta into the pots of stewed rice. Cover soup and let stand overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Pour 4 cups of water into a blender or food processor and blend until smooth. Reserve 1/2 cup of the juice for a garnish with some chopped pecans.
Place celery wedges in large paper bags, seal tightly and refrigerate until the wedges soften.
Return celery wedges to the pan of pan with the wine and cornstarch mixture. Top with the chicken and rice and layer with the peas and potato wedges. Garnish with the celery and pecans and serve hot.