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| taiwanese cuisine | |
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The Oral History of the dish recounts that one cup each of Soy Sauce , Rice Wine , and Sesame Oil were placed in an earthenware pot on low heat at the dawn of a working day in the fields. By dusk, the workers found that the dish had simmered into a delicious stew and it was then eaten with either steamed Rice or Rice Congee . Frog and other Meat s can easily be substituted for chicken in this dish without detracting at all from the taste. |
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