3 cups chicken broth
2 tablespoons olive oil
2 tablespoons salt
2 large green onions, sliced
2 tablespoons honey
1 1/2 teaspoons dried basil
7 fluid ounces clear rum
1 cup water
1 (7 ounce) can peeled jalapeno pepper, seeded and minced
6 tablespoons chicken-flavor seasoning mix
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
In a small saucepan, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Reduce heat and add 1 teaspoon salt. Heat, stirring occasionally, until chicken is no longer pink and juices run clear, about 5 minutes. Remove chicken and place in a medium bowl. Stir in chicken broth and set aside.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add one teaspoon of honey to skillet and stir to coat. Add green onions, honey, basil, water, jalapenos and chicken. Cook about 5 minutes, stirring occasionally.
Remove the pork from the pan and set aside.
In a large pot, combine the rum, 1 cup water and chicken flavor seasoning mix. Mix well and set aside.
In a medium bowl, mix flour, bread flour, 1/2 cup chopped green onions and egg yolks. Mix together, then stir in chicken broth and chicken broth. Return undrained chicken to the pot. Season with fresh sage, thyme and remaining flour mixture.
Return skillet to heat and add the egg yolk mixture. Bring to a boil, stirring occasionally. Reduce heat to medium-low, add earthy garlic salt and hot pepper sauce and stir. Bring to a full boil with half of the chicken mixture.