4 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons neutral cooking ghee
2 teaspoons dried minced onion
1 teaspoon dry green onion, dried
1 pinch salt
1 dash ground black pepper
10 (2 inch) boneless and/or skinless chicken thighs
1 1/2 cups water
1 litre water chestnut center liquid
1 cup spring water
1 1/2 cups extra virgin olive oil
4 cloves garlic, minced
24 (8 ounce) cans diced tomatoes
2 yellow onions, sliced
2/3 cup diced celery
2 tablespoons Italian-style seasoning
2 tablespoons red wine
1 tablespoon chopped fresh parsley
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir together garlic and neutral cooking ghee; mix until the garlic is evenly distributed.
In a small bowl, combine olive oil, tomatoes, celery, onion, salt, pepper, chicken and water. Mix well. Next, mix water, celery, tomato oil, garlic, tomatoes, celery, onion and tomato sour cream.
Combine the cream cheese, salt, pepper, chicken, water, tomato sour cream, tomatoes, celery and onion in a small bowl. Mix well. Add olive oil, cornstarch, 2 tablespoons lemon juice, garlic powder, olive oil, tomatoes, celery, onion and tomato seasoning. Mix thoroughly.
Transfer the mixture to a portion of the chicken and juices can be used as garnish with desired green onions. Serve immediately or refrigerate for later use.