Steps
- 1
-Chunk chicken and lightly flour and season with salt then stir fry 3-4min. Remove chicken and reduce heat to medium
- 2
Add vinegar and let evaporate. Add stock and whisk up drippings. Thin curd by adding a little hot water. Add curd to broth and combine.
- 3
Add chicken and summer for 1-2min. Remove own from heat then add scallions and zest. Serve with rice
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