1 cup rice wine vinegar
1 cup dry sherry wine
1 cup chicken broth
1 tablespoon vegetable oil
2 tablespoons sugar
2 teaspoons garlic powder
1/2 teaspoon salt
6 boneless chicken breast halves
1 teaspoon dimethyl sulfide
2 tablespoons vegetable oil
1 egg, lightly beaten
1 tablespoon kimchi and/or pepper sauce
In a medium saucepan, mix rice vinegar, dry sherry and chicken broth. Bring vinegar to a boil. Stir in oil, sugar, garlic powder, salt and chicken breasts. Bring to a simmer, stirring frequently, for 10 minutes. Stir in wine vinegar mixture mixed with chicken; remove from heat and stir in wine vinegar mixture. Serve over chicken. Garnish with dimethyl sulfide.