Skewers, sifted
2 cups water
4 eggs
2 tablespoons vegetable oil
1 (3 pound) whole chicken
1/2 cup vegetable oil
1 (8 ounce) can condensed cream of chicken soup
1/2 cup water
1 tablespoon vegetable oil
1 teaspoon packed light brown sugar
1 1/2 teaspoons salt
1 egg, beaten
1/2 cup chicken broth
2 tablespoons prepared horseradish
2 tablespoons grated Parmesan cheese or as desired
In a large saucepan bring water to a boil. Add eggs, oil and chicken. Cover and simmer. Place chicken in a large pot and cover. Cover and heat over low heat, stirring occasionally, for 30 minutes.
Stir in chicken broth, chicken, cream of chicken soup and water. Bring to a boil, stirring occasionally, for 10 minutes. Reduce heat to low and simmer for 10 minutes. Remove chicken from pot and place in a bowl of warm water. Let stand for 5 minutes and drain.
Combine brown sugar, salt and beaten egg in a medium bowl; mix together.
In a small bowl, beat chicken and vegetable oil into the soup mixture. Stir in chicken broth, horseradish, and Parmesan cheese. Pour over chicken and toss to coat. Serve immediately.