1 (2 pound) whole chicken, cut into cubes
1 (8 ounce) can sliced mushrooms
2 tablespoons vegetable oil
2 lemons
1
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 white onions
1 teaspoon salt
1 teaspoon garlic powder
3 cups chicken broth
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 1/2 cups crude cooking wine
1 1/2 ounces lemon juice concentrate
1/4 teaspoon crushed red pepper flakes
Boil chicken until no longer pink, about 8 to 10 minutes. Remove from water and stir in mushrooms and lemon zest. Bring to a boil, stirring occasionally, until chicken is no longer pink.
Heat oil in large skillet over medium heat. Saute chicken and mushrooms for about a minute, then add vegetable oil. Stir fry for about 30 seconds, then add lemon juice, lemon zest and lemon juice concentrate. Continue to brown chicken over a low heat for about 1 minute, until chicken is no longer pink.
Stir Worcestershire sauce, lemon juice concentrate, lemon juice concentrate and lemon juice concentrate into chicken mixture. Mix well. Reduce heat to low and simmer about an hour. Remove chicken from broth and set aside. Add flour and brown well in skillet. Stir in 1/4 cup lemon juice concentrate, 1/4 teaspoon lemon juice concentrate and crushed red pepper flakes. Heat slowly, stirring occasionally, until mixture is thickened, about 1 minute.
Remove from heat and stir in chicken broth and lemon juice concentrate. Bring to a boil. Reduce heat to low and simmer for 2 or so minutes, until chicken is no longer pink. Remove chicken from pan, shred and serve hot over rice.