4 sticky rice
2 loaves pork shoulder
1 (28 ounce) can beef broth
1/4 teaspoon garlic powder
1 tablespoon xanthan gum
1 teaspoon ground cinnamon
1 cup fish stock
2 teaspoons white sugar
3 tablespoons bacon grease
2 (4 ounce) cans chicken broth
1 1/2 cups water
1 onion, diced
1 pound chicken thighs, cut into 1/2 inch strips
3 pounds boneless chicken breasts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium-size saucepan, stir together rice, pork shoulder, beef broth, garlic powder, xanthan gum, and cinnamon. Bring to a boil, then reduce heat to medium-low, cover, and simmer 5 minutes.
Remove rice mixture from pan and let stand until cool to handle. Stir in gelatin and bacon grease. Let cool to room temperature.
Place cooked rice mixture and pork, beef, garlic powder and xanthan gum over celery salt and set aside. In a separate medium bowl, combine 1/2 cup broth, water, onions, chicken thigh slices, and chicken.* Pour this mixture into the pan and mix together well. Drizzle gelatin mixture onto the rice mixture and pour over meat.
Bake at 350 degrees F (175 degrees C) for 60 minutes.
While the soup simmers, melt butter in deep-fryer. Cook the onions and leaves so the vegetables are covered. Fry onions and carrots until golden, and stir-fry them another minute. Rinse the vegetables in cold water. Drain the rinsed grease.
Rub the rice mixture with butter and beef stock. Pulse the fried radishes into the bottom of the pot. Fry chicken breasts with gravy and stock until golden.