1/4 cup cornstarch
1/4 cup water
1 (2 pound) whole chicken, cut into cubes
3 tablespoons soy sauce
1 cup tomato paste
1 (2.5 ounce) package dry horseradish
3/4 cup white sugar
1/2 teaspoon lemon zest
1/2 teaspoon white sugar
2 small onions, halved
1 dash hot pepper sauce (optional)
In a medium saucepan bring cornstarch and water to a boil; boil 1 minute. Add chicken and stir just until heated through (1 to 2 minutes in the microwave). Mix in the soy sauce, tomato paste, horseradish, sugar, lemon zest and sugar. Set aside to cool.
In a small bowl, mix rice vinegar, whole eggs and salt. Mix well; add the chicken and vinegar mixture to the chicken and whisk until just blended (recipe follows meal directions). Place in a blender with 2 cups chicken and whisking until chicken is tender and well coated (recipe follows meal directions). Roll the chicken into 2 pieces and serve.
Place remaining ingredients into a large plastic bag; seal bag tightly with aluminum foil. Cover and refrigerate or freeze according to package directions. When ready to use, place chicken pieces (~1/3 inch thick) in bag and squeeze left over breast meat (skin should pull away from carcass) into a bowl with water. Cover. Shape into 4 slotted or oiled pieces (recipe follows dish directions). Decorate with fresh lemon zest or lime zest if desired.