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Published 2000
Marinade Ingredients: ginger, garlic, soy sauce, fish sauce, sesame oil, sake, rice wine, kiwi fruit (as a tenderizer), hot chilies, etc.
Oil for Stir-Frying: peanut or vegetable
Flavorings Added Just Before or at the Same Time as the Liquids: the marinade, fish sauce, soy sauce, Thai curry pastes, bumbu (Indonesian spice mixture)
Liquids: broth (probably the broth made from the chicken bones), dashi, water
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