3 cloves garlic, peeled and minced
1 tablespoon beef bouillon granules
2 tablespoons vegetable oil
1 onion, peeled and diced
1 medium head cabbage, sliced
1 quart chicken broth
1 quart water
1 cup chicken broth
In a large bowl, mix garlic, beef bouillon granules, oil, onion, cabbage, chicken broth, and water. Stir well and refrigerate for several hours.
Remove the marinated chicken from the refrigerator and remove the muscle meat. Place chicken pieces in the refrigerator and reseal through a colander into a shallow dish or bowl. Cover with a damp cloth and place in a bowl for marination.
Place chicken pieces in the marinade, and seal tightly around the meat. Cover tightly with foil and marinate in the refrigerator overnight.
The following day, remove foil and place chicken pieces in the refrigerator. Remove foil and place in a microwave oven to reheat.
The following day, remove foil and place in the microwave oven, stirring occasionally, until chicken is completely cooked through and juices run clear.
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