1/2 cup vegetable oil
1/2 teaspoon salt
1 tablespoon white sugar
2 ounces Cheddar cheese, diced
2 tablespoons chopped onion
2 cloves garlic, minced
1 egg, lightly beaten
2 3/4 cups water
2 tablespoons hot water
1 cup whole chicken, diced
2 tablespoons milk
1 teaspoon dried parsley
Preheat oven to 425 degrees F (220 degrees C). Place chicken in a 9x13 inch baking dish. Pour oil mixture over top of chicken. Sprinkle the salt and sugar over meat. Roast 35 minutes, turning half the time to keep meat moist.
Meanwhile, heat 1/4 cup water in a small saucepan over medium heat. Bring water to a boil and stir into oil mixture. Cover, remove from heat, and let cool.
Heat 1/4 cup milk in microwave ... make sure to scrape down side of pan. In a large bowl combine went, onion, garlic, egg, water, chicken, milk and parsley. Mix well using a wooden spoon or pastry blender. Stir well. Place mixture in 9x13 inch dish.
Bake chicken 24 hours in a aluminum foil dish on preheated rack, uncovered, for 1/2 hour. Cool to room temperature, no longer pink and juices run clear. Serve sauce with chicken.