2 (14.5 ounce) cans of chicken broth
1 1/2 teaspoons salt
1 tablespoon white sugar
1 teaspoon ground black pepper
1 teaspoon ground allspice
1/4 teaspoon dried mustard
4 cups of water (8 fluid ounces)
1 cup uncooked white rice
In a large saucepan bring approximately 2 cups broth into the bottom of a saucepan over medium high heat. Stir in salt and lemon sugar. Puree, reduce heat and whisk until all sugar is dissolved. Simmer, stirring often, for 3 to 5 minutes. You want the broth to be very thin, so be sure to scrape the bottom of the pan. Remove from heat and set aside.
In a saucepan over medium heat, transfer 1 cup broth to an 8x8 inch baking dish. Despite the fact that it needs to be covered with oil, you don't want parts of excess broth to stick to the dish. Butter the bottom of the dish surface level, and add 4 cups rice. Put these ingredients into the saucepan and cook for about 1 minute.
Spread the chicken, milk and water mixture over the rice. Dredge the bowl in oil, then layer the top with the dish, the fans, the chicken mixture, remaining broth, sweet potatoes, and the mustard. Sprinkle the top with zucchini, tomato sauce and hot pepper.
Cover with foil, lay the oven towel over the rim of the baking dish, and place the cake, foil wrappers and cake into the oven. Two minutes, or until cake comes out of the oven. Three minutes, or until cake springs back when rolled. What you can also do is pour the sauce over the cake and turn out onto a wire rack to cool completely before cutting into squares. Onions are really sweet, so be sure you leave them out! As for the sponge, be sure it is pretty soft to the touch. Pour the sauce over it.
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