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By mersaydees on November 11, 2012
"Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it."
Ingredients: cider vinegar, vermicelli...
Prep Time: 30 mins
Total Time: 1 hrs