1/2 cup butter
1/4 cup canned chicken broth
1/2 cup cold water
2 tablespoons milk
1 pound vermicelli or croutons
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1/4 pound chicken, cut into cubes
3 bay leaves
1 sugar snap pea
1 1/2 cups rice
1 1/4 cups vegetable oil
4 slices cooked chicken drumette
1/4 cup extra virgin olive oil
1 teaspoon maraschino cherry juice to taste
1 clove garlic, peeled and minced
In a medium skillet, melt butter over medium-high heat. Add chicken broth and water, mix together. Bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes.
Add ground black pepper, cornstarch, and bay leaves. Reduce heat to low and stir in rice, vegetables oil, drumette, uncovered chicken drumette, granulated sugar snap peas, sugar snap peas, and rice. Continue cooking 5 minutes, stirring frequently. Reduce heat; completely cover pot. Heat oil in a large skillet over medium heat.
Stir chicken, marinated in marinade, into a medium baking dish. Turn lid of dish upside down and bake 15 minutes, or until chicken is no longer pink. Remove chicken breasts and remove skin and bones. Brush egg over chicken. Cook chicken breasts 5 minutes each side, or until golden. Remove chicken breasts from pan and place on grill; keep warm. Bone into 10 pieces. Serve hot or cold, or keep warm.