1 cup water
1/4 cup flour
1 teaspoon salt
1 cup extra virgin olive oil
3 cloves garlic, minced
1 clove garlic, minced
2 tablespoons soy sauce
salt and pepper to taste
8 thinly sliced chicken
1 1/2 cups instant rice
2 cups cooked egg noodles with liquid
1 grilled garlic, sliced into 2 wedges
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 (12 ounce) can shredded mozzarella cheese
3 tablespoons chicken bouillon granules
1 tablespoon chopped fresh parsley
Place ingredients in a large saucepan 4 or 5 inches apart; cover and let stand for 60 minutes. Remove a piece of bread or plastic wrap, and place in a large resealable plastic bag; strip; discarding remaining grease. Trim and discard latex wrap or marinade; place 2 tablespoons chicken pieces on each chicken piece. Secure sealed bag with toothpicks; place ziplock in bag to prevent spilling. Return chicken pieces to pan on a sheet of waxed paper. Fry for 20 minutes. Remove chicken from marinade (discard any leftover marinade). Drain marinade, and allow to cool.
There are several forms of fried rice packet/seafood mixture: Chinese rice, Australian mini potato, wheat, American rice, Asiago, Cucumber & Green Pepper Fried Rice. Heat 11/2 tablespoon oil (French baguette type) in a medium saucepan until hot. Coat with 1/2 teaspoon water, and stir in flour and salt. Slowly pour in olive oil, stirring constantly. Boil, stirring constantly, until rice is easily absorbed; stirring frequently. Broil until golden brown, about 10 minutes. Transfer to paper baguette; serve warm.
Heat 3 tablespoons olive oil in small skillet over medium heat. Brown chicken cut side down in oil until no longer pink; remove from pan into a clean dish; cool and drain.
Place chicken high side up in a bowl in pan of boiling water. Remove from liquid, onto plates and stir with 1/2 cup water. Boil 1 minute, stirring constantly. Heat to boiling. Remove from pan of liquid heat; stir in chicken and celery. Cook, stirring constantly, until chicken is tender, about 8 minutes. Place celery on each bone and wash away excess bird; do not dry.
In medium skillet over medium heat, add chicken and celery; saute about 4 minutes, stirring constantly, until lightly browned, about 25 minutes. Remove chicken from pan and stir celery mixture into rice mixture. Cook 2 to 3 minutes, stirring constantly.
Heat 4 tablespoons oil in 6-qt. Creole cooking skillet over medium heat. Add chicken, celery mixture, chicken and celery mixture, rice and egg noodles; cook just until heated through.