1 large carrot, cut into 1/4 inch slices
1 medium onion, sliced
8 chicken carrots, cut into 1/4 inch strips
1/4 cup butter
1/2 cup fresh ginger root beer
1 egg
1 cup cooked chicken
2 (4 pound) whole chicken
spaghetti sauce
1/4 cup rubbing alcohol
1 tablespoon vegetable oil
1/3 cup chili sauce
2 teaspoons vegetable oil
Place shredded carrots, onion and chicken in a large bowl. Add butter, ginger and ginger ale. Mix well, cover and refrigerate for several hours or overnight.
Heat 1/2 cup butter in a skillet over medium heat. Saute the chicken for about 10 minutes, then add the dumplings, and saute for several minutes more. Add the seasoning packet and oil. Cover pot and simmer for 1 minute, stirring occasionally.
Remove chicken from skillet with tongs, leaving the bottom of the skillet hot. Add to skillet. Cook over medium heat, stirring occasionally, until chicken is cooked through and no longer pink inside. Remove pan, and sprinkle with chili sauce. Pour over chicken and saute for about 10 minutes, or until heated through. Add popcorn and simmer, stirring occasionally, until chicken is cooked through and no longer pink inside. Season with chili sauce and oil.
Place chicken in a baking dish. Cover, remove covers, and sprinkle dumplings all over. Top with spaghetti sauce and sprinkle with rubbing alcohol.
Preheat grill for high heat. Place chicken on grill, grill for 15 minutes, or until juices run clear. Serve chicken on a platter with plastic wrap and serve.
⭐ ⭐ ⭐ ⭐ ⭐