3 skinless, boneless chicken legs - cut into cubes
salt to taste
2 tablespoons olive oil
1 tablespoon olive oil
1/2 cup chicken broth
1 (4 ounce) can chicken flavored cream of chicken soup
1/4 cup brown lentils
3 tablespoons soy sauce
1/4 cup diced onion, diced
2 cloves garlic, minced
1 tablespoon cornstarch (optional)
1 teaspoon crushed yellow pepper
1 teaspoon ground ginger
1 teaspoon chili powder, or to taste
1 tablespoon water
3 tablespoons diced celery
1 cup chopped fresh parsley
8 ounces sliced chicken breast meat
Boil chicken breasts in water until completely cooked. Drain and set aside.
Place remaining ingredients in a shallow dish.
Cover water with plastic wrap while in cooker. Pour chicken broth over chicken breasts. Cover, and steam at medium for 8 hours, stirring occasionally. Gradually pour in brown lentils and soy sauce. Season with crushed yellow pepper, celery, garlic, cornstarch, chopped chicken, mixed vegetables, lentils, and chicken.
Broil chicken breasts for about 20 minutes, or until internal juices are thickened. Season with pepper, ginger, chili powder, water, celery, parsley, and chicken. Discard tomato sauce and your other all-purpose flour for other recipes.