2 (4 ounce) cans chicken broth
1 teaspoon mixed pan seasoning
1 teaspoon chicken bouillon granules
1 teaspoon paprika
2 teaspoons onion powder
1 1/2 tablespoons ketchup
1 teaspoon dry mustard
1 dash onion salt
1 dash garlic salt
1/8 ounce crushed saltine cracker crumbs
1/4 cup finely chopped celery
1/8 teaspoon ground black pepper
2 1/2 tablespoons Worcestershire sauce
1 (34 ounce) can chicken broth, divided
1 (8 ounce) container sour cream
1 large chicken breast, sliced into 1 inch cubes
Combine chicken bouillon granules, paprika, bouillon powder, chicken bouillon cubes, ketchup, dry mustard, onion salt, garlic salt, and crumbs in small bowl. Cover; refrigerate 1 hour or more until chicken is cooked through.
Heat oil in large wok or skillet heavy with 2 tablespoons of heavy cream, and cook chicken until duck is no longer pink and juices run clear. Place 1 1 to 3 tablespoons of the broth mixture onto chicken breast cubes. Heat to 375 degrees F (190 degrees C). When chicken is hot, dredge in 1 teaspoon liquid from chicken broth mixture.
Place chicken in wok or skillet drippings. Cover; transfer chicken to skillet, and sprinkle with celery, pepper, Worcestershire sauce, liquid from chicken broth mixture. Fry chicken for about 5 minutes.
Discard marinated marinated marinade, and crumble chicken into pan. Mix chicken, celery, and paprika together; pour chicken mixture over chicken; repeat on remaining side of skillet. Fry about an additional 1 minute per side of chicken; remove from pan.
Meanwhile, combine chicken cubes with 1 tablespoon liquid from pan sauce. Place celery cube on chicken breasts; spoon about 2 tablespoons onion-herb mixture over celery cube. Cook and stir about 2 minutes more, or until chicken is tender.
Stir chicken into pan water; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes. Remove chicken from sauce and allow to cool. When chicken is cool, place over chicken mixture.
Return chicken to pan sauce. Mix chicken with celery, pepper, Worcestershire sauce, celery cube, brown sugar, citrus juice, sesame oil, celery salt, onion powder, ketchup, dry mustard and remaining marinade; stir well. Simmer 15 minutes, until chicken is cooked through. Serve chicken hush puppies and celery cream over hot hot rice in salad bowl.