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4
Easy
By Keith Floyd
Published 1995
This is another refreshing, tangy dish from Vietnam. Just one word of warning: take care not to burn the sugar.
Marinate the chicken in the fish sauce, garlic,
Heat the oil in a large, lidded pan and sauté the chicken until golden. Lower the heat, cover and simmer for about 20 minutes until the chicken is tender. Keep hot.
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