American Carrot Chicken Sandwich

• 2 big carrots
• 2 green onions
• white vinegar (1/2 mug)
• 1 tablespoon corn oil
• 3 chicken breast fillets

1. Boil the chicken in water and white vinegar.
2. Whatever is enough water to boil three chicken breast fillets, add half a coffee mug in vinegar or a little less if you want.
3. When the chicken is fully cooked, put the chicken, green onion chops and carrot shreds in the pan with the chicken stock you boiled and a table spoon of corn oil, fry them in low heat until the chicken gets the carrots' natural color which would be yellow.
4. Mayonnaise only with long bread.
5. !
6. Fry everything together.
7. !
8. Overcook nothing, the onions have to still be green.
9. Put more stock every now and then.
10. !
11. Use the stock you boiled with the chicken.
12. Generally, don't put too much stock while frying, you want the chicken to dry.
13. !
14. Put the salt anytime during frying, not when boiling the chicken.
15. !
16. The chicken breasts have to be chopped into moderately thin long chops.
17. It's a lot of carrot and you want to be fair.
18. !
19. Low heat boiling & frying, cover both.

carrots, green onions, white vinegar, corn oil, chicken

Taken from www.food.com/recipe/american-carrot-chicken-sandwich-518353 (may not work)