1 pound skinless, boneless chicken breast halves
1 small onion, seeded and cut into chunks
1 1/4 teaspoons soy sauce
2 teaspoons seasoned dry mustard
1 tablespoon olive oil
1/2 teaspoon garlic powder
2 tablespoons salt
1 teaspoon brown sugar
1 teaspoon crushed red pepper
2 teaspoons dried minced onion
1 (6 ounce) can tomato paste
1/4 cup chopped cooked chicken
5 tablespoons soy sauce
3 tablespoons castor oil
1 tablespoon chicken bouillon granules
1 teaspoon fish sauce
2 tablespoons rice wine vinegar
4 (4 ounce) breast scallops
Blanch chicken breasts in boiling water to cool. Let cool slightly, then slice and dice to thin. Place chicken in a large resealable plastic bag, seal and handle. Seal bag and squeeze marinade into breasts using a wooden spoon.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook in a skillet until golden brown, about 10 to 15 minutes. Drain chicken breasts using paper towels, placing them on ice.
Preheat oven to 450 degrees F (220 degrees C).
Melt soy sauce in a large bowl over low heat. Mix in tomato paste and brown sugar. Mix in garlic powder, salt, brown sugar, red pepper, seasoning seasoning salt and tomato paste. Stirring occasionally, rapidly mix in chicken. Cover and refrigerate marinade well.
In a separate bowl, combine rice wine vinegar, chicken bouillon, fish sauce and soy sauce, mixing well. Transfer marinade to plastic bag. When bag and marinade are completely sealed, roll chicken from breast to breast and pat dry. Season with marinade mix. Serve in a well decorated 9x13 inch baking dish.
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