1 cup mayonnaise
2 teaspoons lemon juice
2 tablespoons orange juice
2 tablespoons orange zest
2 tablespoons orange juice
1 teaspoon lemon zest
2 teaspoons lemon zest
2 teaspoons orange zest
1 cup chicken broth
1 1/2 cups white wine
1 teaspoon serrano pepper (optional)
1 teaspoon dried tarragon
1 teaspoon dried basil
1/2 teaspoon lemon zest
1 cup green onions, minced
In a small glass of ice, combine mayonnaise, lemon juice, orange juice, orange zest and orange juice. Stir until smooth. Stir in lemon zest and lemon zest. Pour into a small plastic bowl. Place bowl in ice to begin filling. Chill one hour.
Preheat grill for high heat.
Cut chicken into 1/2 inch cubes. Place cubes in the bottom of a 3-qt. Dutch oven over medium heat. Brush with vegetable oil; sprinkle with cornflour for coating. Place cubes on predetermined hamburger buns. Drizzle with egg white and tomato jam.
Brush chicken with vegetable oil and brown on both sides. Remove chicken from marinade to a medium, heavy duty metal bowl to drain. Gently brush with mayonnaise mixture.
Blend chicken with water and lemon cream to form chicken meatball and water mixture. Transfer to a large pot or Dutch oven where cook on medium-high until flesh is tender. Reduce heat to low.
Pour egg white, tomato jam, oil, serrano pepper, parsley, lemon zest and green onions into pot. Bring to a low ember, and add chicken and fish. Cover, reduce heat to medium-low, and simmer until fish are cooked through and easily discolored (more water adding if necessary). Serve over rice and vegetables or noodle floats.