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1/1 Photo of Chicken and Soy Sauce
I think this has nice Asian flavors without being too spicy hot, particularly when serving mixed company. It is based on a recipe of Michael M. T. Lee's in the Wei-Chuan cookbook, Chinese Cooking Made Easy. I serve it over steamed rice.
Units: US | Metric
Serving Size: 1 (365 g)
Servings Per Recipe: 2