1/4 cup water
1 tablespoon soy sauce
2 tablespoons rice vinegar
2 tablespoons chicken bouillon granules
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
1 tablespoon crabmeat
1 1/2 cups boiling water
1 teaspoon vegetable oil
2 teaspoons snow crab cooking powder
1 tablespoon oysters seasoning
2 green onions, thinly sliced
1 light brown mustard
2 green onions, thinly sliced
1/2 cup chopped fresh ginger root
1/2 teaspoon crushed red pepper
In a pot, bring water and soy sauce to a boil. Reduce heat, cover pot and simmer 45 minutes. Drain off 1/4 cup marinade.
In a small bowl mix rice vinegar, bouillon, salt, pepper and crab. Return to pot to heat through.
Heat 2 tablespoons oil in a large skillet over medium heat. When oil is hot stir in crabmeat and cook for 3 minutes or until golden. Transfer from skillet to pita portion.
Add 1 cup boiling water, green onion, and 2 teaspoons oysters seasoning to skillet. Fry and stir until all flavors are mixed and food is beginning to readjust. Return chicken to pan. Heat 2 tablespoons oil in same skillet. Remove chicken from skillet, turn and cook 8 to 10 minutes, or until chicken is cooked through. If chicken is too crispy, add crab and stir before using with rice.
While rice is soaking, mix chicken, broccoli and ham pieces. Add 1/4 cup of the water to skillet, reduce heat just enough for bubbles to form. Add remaining 1/4 cup water, 2 tablespoons water if desired. Simmer 2 hours, covered. Serve hot, garnished with crab sauce.