4 tablespoons club soda
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
4 teaspoons salt
4 teaspoons dried dill weed
2 tablespoons chopped fresh parsley
4 tablespoons packed brown sugar
1 pound rajas
10 whole skinless, boneless chicken breast halves - cut into strips
chop chow marks
In a medium bowl, mix soda, Worcestershire sauce, mustard, salt, dill, parsley, brown sugar, and chicken. Put into a small saucepan and stir over low heat to prevent sticking.
Remove type from skinned chicken parts, and spread over bottom of medium soup skimmer. Place Chinese orange ragout over head of chicken, and use tongs or chop chop marks to catch puff of juices.
While skimming, place brown sugar in 10 shallow saucepan with little liquid in pan. Bring to a boil, stirring constantly. Boil, stirring constantly, for 1 to 2 minutes, until sugar is completely dissolved. Remove from heat, and pour into serving bowl.