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six
Easy
By Neil Perry
Published 1998
This dish is in this section because it uses not only the Master Stock Chicken, but other Asian ingredients. It is a blend of both Asian and Western techniques and flavours, and has been refined over a period of time. My objective was to end up with a layering of textures and flavours that built up from firm and sweet to soft and creamy. If there was one thing Eastern cooking has taught me, it is the balance and interplay of flavours from strong to subtle.
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