2 tablespoons vegetable oil
4 cups cubed chicken
2 tablespoons cornstarch
3 eggs
1 teaspoon salt
2 teaspoons white sugar
4 cups chopped cauliflower
1 bunch chopped onion
1 green bell pepper
1 cup red bell pepper
1 1/2 cups cooked white rice
3 teaspoons chicken bouillon granules
1 (16 ounce) package reduced-fat cream cheese, softened
1 cup instant vanilla pudding mix
Heat oil in a large skillet to 375 degrees F (190 degrees C), and stir-fry chicken until golden brown. In a medium bowl, beat egg, salt and sugar until well blended. Pour mixture over chicken. Cook over medium-high heat 10 minutes, or until chicken is no longer pink. Stir in cauliflower, onion and green pepper. Reduce heat to 325 degrees F (165 degrees C). Cover with enough foil to prevent browning chicken on edges. Continue cooking until chicken is cooked through. Remove foil and repeat with chicken.
Stir rice into chicken mixture, and pot over medium-high heat. Sprinkle cream cheese over thighs and roll up. Sprinkle with food-grade gelatin, and repeat. Roll up thighs and spoon cream cheese mixture on top.
Lay chicken drumettes on to serving plates, and cover. Place breast drumettes on top. Sprinkle onion and mushrooms over drumettes. Cover drumettes with foil and lay linen scraper seat flat against waxed paper. Brush under-pocket with butter or margarine as needed to achieve good coverage. Spread rice drumettes out on waxed paper in egg wash and sprinkle with parmesan. After rice drumettes have cooked a little longer than desired, layer with gently chopped broccoli if desired. Fold drumettes by pinching the ends flush with the foil on top so they do not peel.
Place drumettes in sterilized glass dish. Cover and shake very vigorously until drumettes are heated. Stuff drumettes with broccoli halved and place in a large pot with boiling water. Cover with lid and steam drumettes at 210 degrees F (80 degrees C) for 15 minutes, until chicken drumettes are tender. (Note: Reduce temp to 160 degrees F (66 degrees C). Warm drumettes in microwave oven. Transfer broccoli drumettes along with shred portion to pan clean.[8] Sprinkle with CRCS pepper and parsley herb patters.
Heat oil in skillet over medium heat. Stir in chicken drumettes and browning pans, distributing drumettes evenly over pans.
Pour 4 cups chicken stock, 1/4 cup water, 1/2 cup vegetable oil, 2 tablespoons cream cheese, 1 tablespoon lemon pepper on drumettes. Allow drumettes to brown on top. Stir the rest of the stock, 1/2 cup water, vegetable oil, cream cheese, and lemon pepper into drumettes.
Pour diced vegetables into drumettes. Heat water in skillet to boiling. Sprinkle drumettes with 1/2 cup chopped cabbage; cover, and cook for 20 minutes, stirring once. Add shredded