Chicken Mustard

4 pieces of chicken (we preferred drumstick)
add salt + pepper and let it sit for 30mins

on a plate mix all purpose flour + salt + Pepper + Powder Chicken Bouillon (if you don't have it just skip it)

On 1st cup
1/4 white vinegar
2 tablespoon of mustard
1 teaspoon of sugar
1/2 teaspoon of chicken bouillon
1/2 cup of water

On 2nd cup
2 yolk eggs (save the egg's white)
1 tablespoon of lemon juice
some fresh Italian Parsley

Heat up frying pan and add vegetable oil

Retrieve the white eggs for flour coating
whisk the egg's white on a bowl
dip the chicken on the egg's white, and slightly coat it with flour mixed

fry the chickens until they are golden brown. (about 3-5mins on each sides)

Then put them on a pot and add the 1st cup cook the chicken until they are well done. Add salt + pepper to taste
tips- always keep the lid close, and stir the chicken every 3mins.

Once they are done, turn off the stove and add the 2nd cup.
Mixed it with the chicken.
Let it rest for 5mins.

They are ready to serve.

1st cup

2nd cup