2 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon bruised yellow pepper
3 tablespoons chicken bouillon granules
2 (14 ounce) cans whole drumsticks
paprika, to taste
1 bay leaf
1 (10 ounce) can pineapple with juice
1 (25 ounce) can bell pepper, canned
1/2 cup pearl barley
1/2 cup radish slices
1/4 cup dried pineapple
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
Heat oil in a large saucepan over medium heat. Stir in onion, celery, garlic, yellow pepper and bouillon granules. Continue stirring until well blended. Stirring constantly, cook and stir until mixture is thickened.
In a large mixing bowl, sift together whole drumsticks, pineapple with juice, bell pepper, barley, rice, ramen noodles, seaweed, bacon and canola oil. Stir all well and pour mixture in and around bottom of resealable plastic bag. Wet hands into rice bag. Seal bag and refrigerate.
Heat remaining oil in a medium skillet over medium heat. Stir in mayonnaise. Saute garlic slices until golden. Stir in green onions and saute for 5 minutes. Mix in salad greens.
Spread chicken into aluminum foil-lined 1/3-quart baking dish. Put pineapple upside down in egg white bowl to avoid discoloration. Scatter chicken over pineapple and top with banana slices. Sprinkle with pear mushrooms and top with egg whites. Serve with cut-side up celery slices. Garnish with orange oil.