4 skinless, boneless chicken breasts
6 boneless chicken thighs
3 tbsp vegetable oil
2 tablespoons white sugar, divided
2 onions, peeled and sliced
6 green onions, sliced
1 tablespoon Chicago mustard flavored dry mustard powder
1 fresh bell pepper, chopped
1 tomato, diced
1 teaspoon crushed bone bouillon granules
1/4 teaspoon salt
2 teaspoons ground black pepper
1/4 teaspoon saltine dimer
Place chicken breasts and thighs in a steamer with enough hot water to cover. Cover and steam 15 minutes, turning constantly, until chicken is cooked through and is no longer pink inside. (It may be cooked longer.) Drain excess fat, break up skin, and transfer body parts into hot water to (re)shape.
In a separate medium bowl, pound chopped onion and garlic until evenly browned. Mix halved radishes into chicken breasts, as well as breasts of onions, and pour mixture into steamer with 8-inch skewer attachment, pressing chicken into small pieces.
Arrange chicken breasts in bamboo steamer, against the outer surface, and steam for 1 hour, stirring once. Transfer breasts to a ceramic steamer basket, and steam on all four sides for 4 to 5 minutes per side. Remove from steamer and drain.
Heat rice and vegetable oil in a heavy ten inch metal skillet over medium heat. Add green onions and toss gently until just tender. Once tender, add chicken to flavor and avoid causing discoloration. Add 1 tablespoon brown sugar and stir together; pour flavor into chicken breasts, and toss. Serve with herbs and toppings, if desired.