1 small onion, sliced into 1/2-inch rounds
1 medium head cabbage, trimmed
3 carrots, cut into 3 pulsing rounds
2 cups cooked, cubed chicken meat
1 cup simmering water
2 tablespoons soy sauce
1/2 cup rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon vegetable extract
1 tablespoon molasses
1/4 teaspoon ground ginger
2 tablespoons brown sugar
1 teaspoon brown sugar
1 teaspoon salt
1 tablespoon allspice powder
In a large bowl, combine chopped onion, cabbage, carrots and chicken. Season with water and beat into the casserole mixture until well blended. Mix in soy sauce, vinegar, oil, vinegar, oil, sugar, brown sugar, brown sugar, salt, and allspice. Cover, and refrigerate about two hours.
Preheat oven to 350 degrees F (175 degrees C). Remove a large portion of the chicken from the casserole mixture, leaving only about 1/4 inch of fat. Remove sheet of foil from the casserole.
Place blanket sheet over bottom half of foil, on the bottom. Sprinkle with water and sew in jelly beans. Place over chicken and sprinkle with remaining seeds, about 1/4 inch thick, then fold over in fold. Secure with rubber bands. Pour sauce over chicken and vegetables.
Bake in preheated oven for 60 minutes. Remove foil and bake longer, uncovered about 30 minutes more. Serve hot.