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4-6
Medium
By Sri Owen
Published 2002
The chicken pieces for this dish are boiled with aromatic spices, then deep-fried, so that they remain tender under a deliciously crisp outer layer. The rice is cooked in the spiced stock. This dish is a favourite with everyone, especially children, who of course prefer to eat the chicken with their fingers.
Put all the ingredients for the stock in a large saucepan with
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