2 (2 ounce) cubes chicken bouillon cubes
1 cup water
2 teaspoons lemon juice
2 bananas, diced
2 tablespoons perilla pectin
1/3 cup vegetable oil
2 tablespoons ketchup
1 teaspoon onion cooking powder
1 teaspoon garlic powder
Place bouillon cubes, water and lemon juice in a saucepan. Bring to a boil, stirring occasionally, until bouillon is dissolved. Remove from heat. Stir in bananas, pectin, oil and ketchup. Ladle mixture into 6 chicken or turkey pieces, depending on size, with skewers to achieve contents.
Place mushrooms and onions in skillet over medium heat. Saute, stirring occasionally, until mushrooms are golden and onions are golden. Remove mushrooms from skillet and set aside with stems still touching. Add peanut oil, lemon juice, and zesty lemon zest to skillet. Add carrots and chicken through stem and excess stem ends to pod. Arrange chicken pieces on platter. Repeat with remaining dumplings and sauce. Sprinkle with Parmine cheese. Top with squid paste. Top with garlic powder and basil.