12 chicken breast halves
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon rice vinegar
1/2 teaspoon lemon juice
1/4 teaspoon white sugar
2 tablespoons honey
1 teaspoon rice wine vinegar
1/4 teaspoon hot water
Bring a large pot of water to a boil. Stir in chicken breasts. Reduce heat to medium-low heat, cover and cook for 20 minutes. Remove breasts, cool, peel and chop.
In a large bowl, combine Worcestershire sauce, soy sauce, rice vinegar, lemon juice and white sugar. Mix well, transfer and stir in honey, honey and vinegar.
In a separate medium bowl, blend soy sauce, sugar, honey and vinegar. Stir these into the Worcestershire mixture, then fold into the chicken mixture. Cover and refrigerate through the remainder of the day.
Return chicken to pot of water in a separate large bowl. When chicken is cool, remove skin and cut into 1/8 inch slices. Chop into pieces and place in a large pot or wok. Make sure pieces are within 1 inch of the water--you want to prevent flooding--cover pot and let it stand until almost dry.
In a small bowl, blend together soy sauce, rice vinegar, lemon juice and white sugar. Add honey, vinegar and hot water to thin. Bring mixture to a low boil and cook for 5 minutes.
⭐ ⭐ ⭐ ⭐ ⭐