2 pounds skinless, boneless chicken breast meat
1/2 teaspoon salt pork fat
1/2 teaspoon ground black pepper
2 carrots, finely chopped
3 cloves garlic, peeled, separated and chopped
1 cup raisins
2 tablespoons white sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon hot water
Sift together the flour and salt; set aside. Heat the brown sugar and nutmeg in a large saucepan over medium heat. Stir in the chicken, salt pork, and rose petals, and cook until tender but not dry. Stir in the raisins, 2 tablespoons of sugar, 1/2 teaspoon of nutmeg, and hot water. Cover, reduce heat to low, and simmer 2 hours.