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1/8 Photos of Ginger and Lemon Pork and Chicken
This is a combination of 2 recipes from the Australian Women's Weekly Chinese Cooking Class Cookbook which I have had since the 70's and is well used. Time to make doesn't include marinade time - I was cutting up vegetables for stir fry vegetables during this time, which were cooked up first and kept warm in the oven. The rice was cooking while cooking the chicken and pork - the whole meal was on the table within the hour.
Units: US | Metric
Serving Size: 1 (334 g)
Servings Per Recipe: 6