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March 8, 2014 |
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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 meats can easily be substituted for chicken in this dish without detracting at all from the taste. Category:Taiwanese cuisine This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "San bei ji".
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