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1.5kg chicken |
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Cover with water, cover. Bring to boil, reduce heat, simmer gently 40 minutes or until tender. Stand in water to cool. Drain, refrigerate unti firm. Cut into small pieces. |
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Spoon sauce over chicken. Garnish with extra shallot. |
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salt, pepper |
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5cm piece green ginger |
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1/3 cup oil |
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Combine in jar, shake. Refrigerate several hours. Shake again. |
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2 tablespoons green ginger |
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grate |
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8 shallots |
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chop |
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1 shallot |
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slice |
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