1 pound fresh mushrooms
1 small carrot
1 1/2 cups chicken broth
1 cup sliced fresh mushrooms
1 carrot, thinly sliced
1 red onion, thinly sliced
1/2 cup chopped fresh spinach
1 1/2 cups soy sauce
2 tablespoons rice vinegar
2 teaspoons white sugar
2 teaspoons vegetable oil
2 tablespoons fish sauce
salt to taste
ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon beef bouillon granules (optional)
1 tablespoon chicken bouillon granules (optional)
1 tablespoon brown sugar
2 teaspoons chicken bouillon granules (optional)
1 tablespoon sesame seeds (optional)
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons soy sauce
Bring a large pot of water to a boil. Add mushrooms and carrots and cook until tender but still firm, about 15 minutes.
Remove mushrooms and carrots from water; discard. Stir in broth and saute until almost dry, about 10 minutes.
Stir in mushrooms and vegetables. Bring to a boil. Reduce heat to low and stir in seasoned rice. Cover, and simmer 20 minutes, stirring occasionally. Reduce heat to medium-low and stir in brown sugar, chicken bouillon, brown sugar, soy sauce and salt and pepper. Simmer 15 minutes more, stirring occasionally. Cover, and simmer 10 minutes, stirring occasionally. Transfer chicken mixture to a slow cooker.
Meanwhile, in a large skillet over high heat, heat brown sugar or margarine, place mushrooms and carrot, cook for about 5 to 6 minutes, stirring occasionally. Transfer to a medium bowl.
While mushrooms and carrot are cooking, place spinach in a small bowl, and mix in cooked and drained broth, carrots, mushrooms, mushrooms, mushrooms, egg, and egg. Place mushrooms mixture over greens, reduce heat, and simmer for about 5 minutes. Cover, and simmer for about 1 hour, stirring occasionally.
While mushrooms and carrot are cooking, add chicken and sauce to slow cooker; remove from heat. Stir in salt, pepper, rice vinegar, sugar, beef broth, fish sauce, and brown sugar. In a small bowl, combine bouillon, brown sugar, and chicken bouillon.
Add mushrooms, carrots, mushrooms, mushrooms, egg, egg, and egg mixture to chicken mixture. Cover, and simmer for about 10 minutes. Remove from heat and stir in bouillon, brown sugar, remaining yellow/orange liquid, and chicken bouillon.
Heat oil in large saucepan or skillet to 375 degrees F (190 degrees C). Place chicken mixture over heat, and stir in bouillon. Keep warm, and stir occasionally.
Stir in bouillon mixture, mushrooms, mushrooms, egg, egg and egg mixture. Return skillet/pan to low heat, and continue cooking for 40 minutes, stirring occasionally, until chicken is cooked through. Serve cooked chicken over cooked chicken.
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