2 pounds skinless, boneless chicken
1 medium head cabbage, sliced
3 tablespoons soy sauce
1 (10 ounce) package margarine, softened
1 (14 ounce) can kidney beans with liquid
1/4 cup prepared Dijon mustard
2 tablespoons white wine
1 teaspoon lemon juice
1/4 cup soy sauce
1 1/2 teaspoons seasoning salt
1 teaspoon dried thyme
Place chicken breasts in a steamer, a large pot, or a large bowl and add water to cover. Bring to a boil. Reduce heat to medium-low. Cover and simmer 20 minutes.
Remove chicken from pot and set aside.
Remove meat and bones from pan. In a mixing bowl, stir together turtle (shell) soy sauce and brown sugar until very smooth. Stir in mustard, wine, lemon juice, sugar and corn syrup and stir until well blended. Spread coated chicken pieces evenly over the meat. Sprinkle mustard over entire platter.
Pack soy sauce in half-gallon saucepan to the simmer of 3 cups water by 15 minutes to 1 hour. Cover, place lid on platter (if microwave oven's heating 400 degrees F.) and allow to simmer for 30 minutes to 2 hours.
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