3/4 cup packed light brown sugar
3/4 cup corn syrup
8 boneless, skinless chicken legs, cut into 1 inch chunks
3 tablespoons butter, melted
1/2 cup butter or margarine
1 cups flour
1 teaspoon baking powder
1 cup chicken bouillon granules, crumbled
1 cup rice wine or wine, quick roasted
1 ripe carrot, peeled and zested
1 tablespoon dry sherry
1/4 cup apricot jam
Heat oven or 10-inch pan steamer broiler setting on medium heat.
In a medium saucepan, combine brown sugar, corn syrup, and chicken chunks. Add enough water to completely cover every part of chicken. Simmer over low heat for 30 minutes.
Melt 1/4 cup butter or margarine in sufficient large saucepan to easily spread 2 tablespoons butter mixture over bottom of pan. Add flour, baking powder, chicken bouillon and rice wine. Stir completely until everything is well coated. Reduce heat to low and simmer for 15 to 20 minutes, until rice is cooked but fluffy. Stir vegetable and meat all together, then remove from heat. Allow to cool slightly
Repeat with remaining ingredients. Pour into prepared pan and refrigerate. Preserve chicken breasts and carrot by filling completely, placing in resealable plastic bag with lid (not plastic wrap) and sealing zipper at end. Arrange on bottom of pan.
Bake 45 minutes in center of pan or until chicken is nicely cooked through (no longer pink inside). Corn syrup, still warm in freezer, can be stored in refrigerator if fat is desired.