6 chicken chunks
3 eggs
1 cup vegetable oil
2 cups white rice
1/2 cup shredded sharp Cheddar cheese
1/4 cup chopped onion
3/4 cup eggs, lightly beaten
1 tablespoon Worcestershire sauce
Place the chicken chunks in a large resealable plastic bag. Heat oil in a large skillet over medium heat.
Remove chicken wings from bags, and place in warm oil, browning on all sides, about 5 minutes. Remove chicken from oil, and brown on all sides. Remove chicken from bag and skin over. Cover, and place in sealed plastic bag. Seal bag, and seal the bag using toothpicks or a short piece of string. Add rice and potatoes, and cook over low heat for 5 minutes, removing from pan.
Melt cheese in a medium skillet. Stir in egg and Worcestershire sauce. Cook, stirring occasionally, for 5 minutes. When cheese is melted, stir chicken into cheese mixture. Add chicken, and cook for 5 to 6 minutes, until chicken is no longer pink. Serve with egg noodles, and spoon chicken into plastic bag.