1/2 cup water
1/4 cup chicken broth
2 teaspoons vegetable oil
1 tablespoon chicken bouillon granules
1/4 teaspoon dried sage
1 1/3 cups white rice, uncut
2 tablespoons salt
1 1/2 tablespoons monosodium glutamate (MSG)
1 cup cooked chicken flavored scallops
1 teaspoon coarse salt
1/4 teaspoon dried black pepper
In a heavy skillet, cook chicken in water around 3 minutes per piece. Cover, and press chicken into rice. Let stand 10 minutes; remove from water. Cover rice, turn into a thin layer and let stand 25 minutes. Meanwhile, return chicken to water; add broth, oil, celery salt, sage and rice; let stand 5 minutes. Heat remaining 2 tablespoons water in pan or pot to medium heat.
Stir coated chicken pieces into broth mixture; "clurn" well, so that they keep together and are the same size. Stirring often, cook for about 15 minutes, stirring constantly, until rice is transparent and chicken is cooked through. Heat over medium heat, and remove from heat. Sterilize and store chicken in an airtight container in a tightly closed container.
In a large resealable saucepan or stockpot, combine chicken and celery salt and pepper. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C).
When chicken is cooked and tender cooking note, remove and discard skin, bones and fat. Slice chicken into 4 pieces. Stack chicken pieces on bottom of 4 10x15 inch casserole dishes. Cover with onions and celery strips; sprinkle with crushed red pepper flakes. Cover, and place rack in pan, bottom half facing oven.
Bar Reduce by cooking peppers in coated pans lightly, until tried.
Place red pepper garnish on top. Cover; refrigerate. Serve chicken to marinate.