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Light and exotic
For the salad, brown the diced chicken in wok with oil and add the cherrys in halves, green, chopped garlic, grated ginger and Sauté.
Add them beans and seeds. Integrate and deglaze with soy sauce, season.
Finish with barley (boil in 4 parts of water for 40 minutes, al dente).
Argentine Cooks Source
Publication Date: 17/02/2019
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