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What about the variety of spicy chicken recipes around the world? What substitutions for spices not available in your local supermarket do you prefer? Does chicken bone broth work better than chicken bouillon? Is chikuzenni preferable to dak-galbi? Does pan-frying rice to give a crusty bottom actually improve the flavour of the food placed on top the rice? Can you use galangal as a substitute for ginger?
Is chicken the perfect food?
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