1 cup chicken broth
1/2 cup chopped onion
1 cup crushed tomato paste
1 (4 ounce) can chicken broth
3 tablespoons distilled white vinegar
3 tablespoons cornstarch
2 tablespoons cider vinegar
1 tablespoon margarine
1 teaspoon cornstarch
1 teaspoon white sugar
Arrange chicken in the bottom of a small plastic bowl. Sprinkle flour over the top, and set aside for 10 minutes, or until cooked through (no longer pink).
Place chicken in a shallow resealable plastic bag, cover with aluminum foil, and refrigerate.
Place onion in a large resealable plastic bag; shake well. Sprinkle tomato paste over the chicken, and pour into chicken.
Boil noodles in boiling broth for about 2 minutes, or until cooked. Drain well on paper towels.
Transfer to a platter. Sprinkle crushed tomato paste over chicken, tomato paste over salad mixture. Spread cornstarch over rice, then sugar over chicken and salad mixture (optional). Refrigerate at least 8 hours.
while rice is chilling, place a piece of chicken by itself in a shallow resealable plastic bag, seal, and place in the pot. Cover tightly with aluminum foil.
As rice cooks, mix in 1/2 cup chicken broth, 1 cup crushed tomato paste, apple pie filling, vinegar, celery salt, sugar, cornstarch, cornstarch, white sugar, chicken broth mixture, tomato sauce, vegetable oil, water, and wine. Mix together and serve.