2 (15 ounce) cans condensed chicken broth
5 (4 ounce) cans sliced lemons
4 black peppercorns, minced
1 bunch chopped celery
3 scallions, chopped
3 onions, chopped
3 carrots, chopped
1 small green bell pepper, chopped
1/4 medium head cabbage, diced
1 grape, quartered
2/3 cup white sugar
2 tablespoons light soy sauce
In a small bowl, mix the chicken broth, lemons, peppercorns and celery. Keep the mixture away from heat and bring to a boil.
Add carrots and green peppers. Reduce heat and simmer for 10 minutes.
Add cabbage, grind, spoon into a mixing bowl and transfer to a separate medium bowl. Bring to a fresh boil creating you are now in a hard water bath and do not want water in the blaster. Mix the sugar and soy sauce, and pour mixture onto the skillet. Cover heat and simmer for 45 minutes.
Quickly add the creamed corn and chicken corn patties and stir together. Return patties to skillet with the sauce mixture just before dinner.
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