1 tablespoon cornstarch
1 tablespoon distilled white vinegar
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons distilled lemon juice
1 tablespoon vegetable oil
1 tablespoon white sugar
1 teaspoon paprika
1/2 teaspoon paprika powder
1 tablespoon allspice, crushed
2 (4 ounce) cans chicken broth
2 tablespoons rice vinegar
1/2 cup water
1 onion, thinly sliced
Place cornstarch, vinegar, and garlic powder in a small saucepan and whisk over medium heat, stirring occasionally, until mixture boils and thickens. Remove from heat and stir in salt and pepper. Stir in lemon juice. Add oil and mustard.
Bring broth to a stew boil, then add chicken broth and vinegar and mix with vinegar mixture. Return broth to a boil and stir in chicken broth mixture, bringing to a boil. Stirring constantly with sterile hands until thickened.
Arrange onion slices over chicken mixture. Cover soup, and simmer gently over medium heat for 20 minutes, stirring occasionally.
Remove pan from heat and let stand for 5 minutes, stirring occasionally. Pour in water, rice vinegar, and chicken broth mixture and boil gently for 5 minutes. Stir in onion slices and cook for 2 minutes more. Remove pan from heat.
Return pan to heat. Stir in rice vinegar and water through all of the rice mixture. Stir in chicken broth mixture and brown sauce mixture. Pour into ungreased tin dish and top with sliced chicken. Refrigerate overnight before serving.