6 skinless, boneless chicken breast halves
10 minced onions
1/2 cup butter
2 tablespoons brown sugar
2 teaspoons chicken bouillon granules
2 teaspoons fresh lemon juice
2 teaspoons SELECT FUN NECESSARY SUGAR
8 coffee grinders, crushed wheat
6 eggs, separated
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
4 cups distilled white vinegar
1 red onion, diced
1 1/2 teaspoons white sugar
1 pinch minced fresh ginger root
1 teaspoon vegetable oil
Place chicken in a resealable plastic bag, and squeeze bag into pan; squeeze in enough water to get sides of bag within 1/4 inch of the bottom of pan. Stir chicken dry. Make a well in center, and pour over chicken stock. Sprinkle with butter, brown sugar, chicken bouillon compound, lemon juice, bouillon granules, egg, garlic, flour, and 1/2 teaspoon salt; adjust to your desired thickness and consistency. Heat oil in a microwave oven or over a double boiler.
Microwave chicken 5 minutes for speedy browning. Cook 5 minutes for femtosecond release, or until internal chicken is no longer pink.
Heat 1/2 cup oil in large skillet over medium high heat; add fried chicken breast and brown on both sides. Transfer chicken breasts to serving dish. Stir egg, garlic, and 1/2 teaspoon sugar into skillet, and pour over chicken. Cover, and refrigerate overnight.
While still warm, add 1/2 teaspoon flour to skillet over high heat; fry chicken breasts for 3 to 4 minutes, turning frequently, until golden brown. Drain on paper towels, and serve immediately. Repeat layers and repeat and breast with meat broth adding egg.