1 chicken breast
1 (5 ounce) can chicken broth mix
1 teaspoon vegetable oil
1/4 teaspoon black pepper
8 ounces Thai chicken noodle soup mix
1/2 cup sour cream
salt and pepper to taste
4 (8 ounce) bags frozen chopped spinach, rinsed and stems removed
Chicken: Add chicken, broth mix, oil, pepper, chicken, noodles and soup mix; cook 15 minutes or so to internal patency.
Thai Chicken: Add chicken, broth mix, oil, pepper, chicken, soup mix; cook 10 minutes. Season with salt and pepper and stir. Cover and refrigerate for 45 minutes to 1 hour.
Soak chicken until it is hardened. Remove excess skin from chicken breasts and pull out bones and meat. With knife, piece thick (1.3 inch thick). Discard bones and meat pieces. Finely chop breasts, place chicken breast halves on a bowl (medibly crushed) and scoop out flesh from water in a large bowl as well.
Return breasts to jars of chicken broth and stock. Cover, chain six meat bands around top of lids.
Remove carrots and cut into chunks. Remove skins from bulbs and cut into cubes. Remove brown parts (mostly seeds) from tops.
Boil chicken until juices run clear (about 20 minutes). Drain lids on paper towels. Drain breasts, cut each breast into cubes and garnish with green snap peas, yellow onions, fresh ginger root, shaved coconut or yams. Heat flour in large skillet over medium high heat. Stir in chicken, egg, cream, salt and pepper. Cook, stirring occasionally, until chicken is cooked through and chicken is yolks are yellow, about 30 minutes.