1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 leg short roast
3 carrots, sliced
5 stalks celery, diced
1 pork chop
1 Japanese meatform (shrimp, onions, mushrooms or eggplant)
1 cube egg white mold
4 water cupsroom temperature chicken broth
1 cup cooked oil for frying
1/4 cup sliced mushrooms
Place chicken breast halves in a large pot and heat to medium-high heat
Place chicken and carrots into a large resealable plastic bag. In a medium bowl mix egg white, pork chop, mushroom, celery and rice together; pour into pan with chicken mushroom paste.
Tightly coat chicken with egg white mold. Add water, bringing to around 1/4 cup, and oil; along with mushroom and celery. Bring to a gentle boil. Remove from heat and add chicken if desired. Continue to simmer, turning frequently, until chicken meat is well browned on all sides.