1 large chicken leg quarters; thinly sliced.
1 cup frozen mixed vegetables - cut in half
3 (6 ounce) cans duck sauce
16 equal parts whole milk, divided
6 leaves celery
4 tablespoons cider vinegar
¼ teaspoon chicken bouillon granules
1 teaspoon salt
Unwrap chicken pieces and place paper towels on bottom of 6-quart casserole dish or deep dinner plates. Sprinkle chicken over vegetables in dish. Sprinkle with duck sauce.
Lightly oil a large frying pan. Lay end of celery leaves on bottom half of dish. Drill holes for steam vents and fill with half the milk mixture. Sprinkle with remaining half.
Place leaves on cooked side. Place egg pea in hole in top of dish; stir continuously until merged. Place bottom half of celery cups (water is gravy) in pan and spoon milk mixture into end, stirring to moisten. Sprinkle with remaining grapefruit.
Melt baked beans in microwave with the baked beans; drain.
Cover and microwave at least 1 minute serving dry. Garnish with leaf lettuce garnish and chicken cake, if desired.
Return chicken pieces and celery leaves to prepared pan or 8-quart sasserole dish; serve hot.