1 cup all-purpose flour
1 1/2 cups water
2 eggs
2 teaspoons baking powder
3/4 cup vegetable oil
1 tablespoon lard
1 tablespoon distilled white vinegar
4 skinless, boneless chicken breast halves
1 cup chopped celery
1 (10 ounce) can chicken broth
1/3 cup water
1 teaspoon salt. add water if necessary
Heat 1/2 cup water in a large saucepan over medium heat. Place the eggs in warm water; bring to a boil, then remove from heat and cool. Beat 2 to 3 minutes with an electric hand or spoon, stirring occasionally. Mix together the flour with water; gradually stir into chicken. Mix cooked chicken into flour mixture. Fold these powder and water portion of mixture over chicken; stir into remaining mixture until thoroughly combined. Pour mixture into a large resealable plastic bag or sealable plastic bag with curving end; seal bag and tie with a ribbon using plastic kitchen twine or kitchen twine or butcher twine.
Place chicken pieces in plastic bags. Place bag in large plastic plastic zipper bag. Fill zipper bag with chicken by covering with plastic bag. Shuffle bag around sides and upward; pat with kitchen twine.
Taking bag marker and chair springer, roll out chicken pieces and place in zipper bag; close bag and tie. Secure with kitchen twine. Bring zipper bag to a rolling position on serving platter; secure with kitchen twine.
Add chicken items to heated saucepan; reduce heat to medium-low. Simmer over medium heat until chicken is cooked through (juices run clear). Remove from heat and set aside.
Heat 2 tablespoons oil in a large saucepan over medium heat, stirring constantly. Fry or saute celery and chicken breasts in oil until lightly browned, about 5 minutes. Drain off grease and stir lemon juice over celery and breast; cook and stir about 20 minutes. Remove celery from side of pan, and place chicken into pan.
Heat remaining 1/2 cup water in a medium saucepan over medium heat. Stir in mustard and vinegar; return to a boil. Add onions and saute until green, about 5 minutes. Stir in chicken broth and celery mixture. Cover, and simmer about 15 minutes. Spread chicken over celery. Season with parsley flakes and hot water.
After approximately 30 minutes of cooking, stir a tablespoon of crumbled cornflakes on top of the chicken parts to form a crust. When vegetables are tender and grains are flavor-packed, stir in celery and cornflakes/tomato sauce for garnish.
Slice breasts across grain into thin strips; discard skin and baste with vegetable oil. Dress celery with basting sauce of tomatoes and celery sauce. Garnish with cilantro.