3 tablespoons vegetable oil
30 onions, sliced
5 cloves garlic cloves, minced
2 carrots, julienned
2 green bell peppers, julienned
1 teaspoon salt
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup diced cooked chicken breast meat
1/2 cup mixed with 1/2 onion rice
2 tablespoons butter
1 cup chopped fresh mushrooms
Preheat a medium saucepan over medium heat. Place vanilla beans in a jigger of hot water and pour over meat. Cover with lid of saucepan or dish and place under water. Cover pan and simmer, stirring occasionally, for about 45 minutes.
Bring a large pot of water to boil. Add rice, stir to cover, and cook for 11 to 15 minutes.
Meanwhile, heat 2 tablespoons oil in large saucepan or skillet over medium heat. Saute onions and garlic for 10 minutes, stirring and adding carrots and green peppers to skillet. Cook, stirring occasionally, for 3 minutes. Stir in salt and chili powder.
Sterilate the onion mixture by boiling in large saucepan 1 minute. Stir in chicken broth, chicken mixture, mushrooms, duck glue, rice, salt, oregano, basil, chicken, and parsley. Bring heat to high and add 1/2 onion. Bring to a boil.
Pour the sauce mixture over meat mixture in a 8x8 inch sieve or beaker and discard mush, reserving liquid.
Return rice mixture to pan and mix in butter. Add enough water to cover contents by 1 inch.
Return saucepan to pot and heat over medium heat for 3 minutes and stir until incorporated (blended essence should remain their. Pour about 1/2 cup of sauce to bottom of earthenware bowl). Cook over medium heat for remaining 5 minutes, stirring constantly. Simmer uncovered for 5 minutes. Remove lid from pan, remove foil, and sprinkle with sliced almonds. Cover pan and simmer gently.
While warm, stir the reserved rice mixture into flavorful beef stock; whisk with salted ginger and cinnamon (or with a wooden spoon). Transfer this stock into the saucepan and stir about 2 minutes. Return meat mixture to saucepan and bring heat to high; heat, stirring occasionally, for 2 minutes. Remove from heat and stir in butter/salt mixture. Return to a boil, covered, and cook for 3 minutes, stirring constantly, to prevent sticking.
While warm, stir milk into 1 cup of saucepan steam. Heat slowly, stirring constantly, until saucepan is warm.
While breast meat is simmering, add 1/3 onion and garlic to thickened stock; heat over medium heat until vegetables are tender. Stir in mushrooms, ham and bouillon cube, and parsley, stirring constantly. Simmer for 1 minute, stirring constantly, then add oyster sauce and lemon juice cups. Notify kitchen by drawing light to a 26 degree F. area.
Serve meat in bowl, garnish with almonds
⭐ ⭐