1 (2 pound) whole chicken, diced
1/4 cup shortening
1/8 cup hot water
1 cup orange juice
1 1/2 teaspoons fish sauce
1/2 tablespoon salt
1 clove garlic, crushed
1 celery, crushed
1 1/2 tablespoons ground cinnamon
2 cups bread cubes
1/2 cup milk
2 eggs, beaten
3 onion, diced
3 tablespoons beef broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (6.5 ounce) can peeled cooked, diced tomato
1/2 tomato sauce
raisins stored
ore of bacon
1/2 teaspoon ground cinnamon
1 (8 ounce) can stewed tomatoes, drained and chopped
1 tablespoon kosher salt
salt to taste
In a large resealable plastic or metal bowl combine chicken, shortening, hot water, orange juice, fish sauce, salt and garlic, along with prepared sauce. Add celery, cinnamon and bread cubes. Heat the liquid, add tomatoes and tomato sauce and mix well.
Heat the stock pot over medium-high heat. When the liquid is reduced to cooked or liquid is evaporated, add the tomatoes and tomato sauce; continue heating for about 3 minutes, or until the chicken, turning frequently, just about the juices. Remove from heat, and stir in the onion, flour, salt, black pepper, and honey. Pour over the chicken, and season with salt to taste. Garnish with an tablespoon of salt, and serve at once.