1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/4 cup distilled white vinegar
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves
1 onion, diced
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon dried oregano
1 cup water
2 (8 ounce) cans chicken broth
2 teaspoons vegetable oil
2 (16 ounce) cans chicken eggs, drained
1 fresh parsley sprig
In a blender, combine soy sauce, Worcestershire sauce, vinegar, oil, chicken parts and onion. Pour over chicken in blender and mix. Refrigerate 30 minutes before serving.
While chicken is chilling, combine chicken broth, vegetable oil, chicken eggs, parsley and water. Mix well.