1/4 cup vegetable oil
1 chicken, skin removed and chopped
2 tablespoons brown sugar
6 cups water
1 onion, chopped
1 tablespoon lemon juice
3 carrots, chopped
4 slices cooked ham, diced, about 1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons olive oil
1 pound fresh mushrooms, sliced
1 pound roasted chicken, sliced
Heat vegetable oil in large nonstick skillet over medium high heat. Place chicken in pan and brown on all sides. Remove from pan and set aside.
In a double boiler or on stovetop, heat water and sugar in medium saucepan over medium heat. Bring to a boil over high heat. Bring to a boil, stirring constantly, for about 1 minute.
Add chicken to pan of boiling water and continue to cook for about 5 minutes. Remove chicken from pan and reserve liquid.
Add lemon juice, carrots, ham, salt, vinegar, olive oil and mushrooms to skillet and melt. Saute over medium heat for about 45 minutes.
Add wine, meat broth, mushrooms and chicken to skillet, bring to a boil, reduce heat and simmer for about 45 minutes further, stirring occasionally. If desired, stir in wine, oil and mushrooms (if desired).
Reduce heat to medium to medium low, allow chicken to cool to room temperature and remove skin. Discard egg whites. Spoon remaining chicken into pot and allow to heat through (about 10 minutes).