2 cups chopped chicken
1 cup chicken broth
2 tablespoons orange juice
1 cup brine
2 carrots, peeled and chopped
7 (4 ounce) cans sliced mushrooms
1 (12 fluid ounce) can or bottle chicken bouillon
8 fluid ounces large unsalted hot safflower oil for frying
1 cup broccoli florets
1/2 cup brown sugar
In a large bowl, combine chicken, broth, orange juice, brine, carrots, mushrooms, bouillon, hot safflower oil and chicken; mix well. Form the mixture into a 6x6 inch casserole dish. Sprinkle with broccoli florets and brown sugar.
Heat small but heavy pieces of bacon in a large skillet or wok over high heat. Pour evenly over chicken mixture.
Fry chicken in a combination of 4, 8 and 10 minutes, or until juices run clear. Drain. Flip and serve as is.