1 1/2 cups water
1 medium onion, sliced
1/2 cup green bell pepper, chopped
1 medium head cabbage, chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
2 carrots, thinly sliced
2 teaspoons minced shallots
1 teaspoon crushed red pepper
1/2 cup water
1 pound skinless, boneless chicken breast halves
3 fluid ounces lemon juice
Fill a medium saucepan with water. Stir in onion and bell pepper. Bring to a boil. Stir frequently until vegetables are tender. Cover.
Place cabbage in a large pot and cover with water to cover. Bring to a boil. Cover pot. Cover and remove from heat. Let rest in refrigerator until cool enough to handle.
Butterfly carrots, celery and shallots under water; transfer to the pot. Add soy sauce, sesame oil, carrots, celery, shallots and rice.
Saute chicken and celery slices until tender. Transfer to sautepot, filling the cavity with chicken. Boil for about 3 minutes; cool.
Return cabbage, chicken and carrots to pot; stir occasionally. Return chicken to pot. Combine lemon juice, chicken, celery slice, carrots, celery slice and rice. Heat, stirring, until internal vegetable temperature reaches 160 degrees F (73 degrees C). Pour over chicken and vegetables.
Cover, and simmer over medium heat for about 35 minutes. Uncover, and pour into a convection oven as desired.