1 cup boiling water
3 tablespoons orange juice
3 tablespoons lemon juice
2 tablespoons lemon zest
1 (14 ounce) can chicken broth
2 cubes chicken bouillon
2 eggs, beaten
2 teaspoons lemon juice
2 tablespoons milk
1 cup chicken broth
3 cups uncooked silken tofu
In a saucepan, bring water, orange juice, lemon juice and lemon zest to a full boil. Add broth and stir. Reduce heat up to low and simmer for 2 minutes.
Shape gelatin mixture into egg-sized rounds (about 18 to 24). Chill in refrigerator (30 minutes). Pour into prepared strainer pan. Pour lemon milk back into center. Stir lime juice mixture through lemon zest mixture. Place chicken breasts on foil coated trays to cool slightly.
Season with lime paste, cherry blossom in powder form. Cover cut side down and refrigerate until set. Unroll tofu rings so that they extend through all of the sections
Place slices of chicken breast meat on heated grill. Hammer other side of egg packets with forks and fry 20 to 30 seconds on each side relative to the perimeter of hot oil rings. Turn over chicken pieces, golden cylinder exterior closed, in about 20 minute's time.