1/4 cup vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried chicken bouillon granules
1/4 cup water
1/3 cup chicken broth
1 tablespoon soy sauce
1 tablespoon wine
1 egg
1 tablespoon distilled white vinegar
2 teaspoons vegetable oil
1 tablespoon white sugar
1 teaspoon vinegar extract
1/4 teaspoon ground black pepper
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 teaspoon sesame oil
1/8 teaspoon sesame seeds
1 tablespoon sesame seeds
Heat oil in a large skillet over medium heat. Saute onion and garlic until golden. Stir fry for 2 minutes, or until lightly browned. Remove from pan and stir fry for 2 more minutes. Add chicken broth, water, chicken broth, soy sauce, wine, egg, vinegar and oil; cook over low heat for 2 minutes, stirring constantly. Reduce heat to medium. Stir in rice, stirring constantly. Reduce heat to medium. Stir in sugar, vinegar, vegetable oil, sugar, vinegar, black pepper and sesame oil.
Reduce heat to medium. Place chicken in pan with lid over with liquid. Pour enough of oil into pan to reach halfway up sides of chicken, turning occasionally. Cook 25 minutes, or until chicken is cooked through, turning and basting with water when necessary.
Remove lid from pan and scrape bottom to drain excess oil. Add rice and stir with tongs. Serve over chicken and sauce, or over the chicken. Cover tightly with aluminum foil to prevent sticking.