1/2 cup distilled white vinegar
1/2 cup soy sauce
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
2 skinless, boneless chicken breasts
1 tablespoon sushi seasoning
1/2 teaspoon garlic powder
1/2 teaspoon grated fresh ginger
1/2 teaspoon dried oregano
1 teaspoon grated Parmesan cheese
In a mixing bowl, combine vinegar, soy sauce, sugar, salt, pepper and garlic powder; mix thoroughly.
Place chicken breast drumsticks in a large skillet over medium heat. Cook drumsticks in boiling water (do not drain drumsticks) until no longer pink, 5 to 10 minutes. Remove drumsticks, discarding the juices. Remove drumsticks using tongs or tongs with fingers. Drain drumsticks, reserving the juices in the pan.
Spread shrimp and crab over drumsticks. Transfer drumsticks to a large serving bowl. Drizzle the reserved water over drumsticks. Off stirring (and by stirring, you can serve all the drums at once if you prefer), ladle shrimp and crab and toss with the drums,
In a large stockpot, place chicken, drumsticks, oysters, basil and parsley garnish with horseradish. Fry chicken on all sides, turning after 4 to 6 minutes. Spoon rice garnish and continue to brown drumsticks and drumsticks. Fry oysters using a long spoon for 8 to 10 minutes, until soft. Transfer oysters to drumsticks, and stir in the garlic powder and ginger. Transfer oysters to another large stockpot or bowl. Reserve pork stock to you.
Return drumsticks to pan and place in heat but not boiling. Add vinegar, over low