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3 tablespoons rice wine.2 tablespoons regular soy sauce.
1 teaspoon chili garlic sauce.2 teaspoons cornstarch dissolved in 1 tablespoon water.Cut chicken into 12 (3 inch x 6 inch) thin slices.
Combine chicken and marinade ingredients in a bowl; stir to coat.Diagonally cut Chinese sausage into thin slices; cut each slice into matchstick pieces; set aside.. Place a few pieces of Chinese sausage, black and enoki mushrooms, and carrot, on the short edge of each chicken slice.
Roll the chicken around the filling and secure with a toothpick.
Place the chicken pillows on a heatproof dish.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.© Sergio Sanchez.
Oklahoma City chef Jason Campbell found Taqueria Sanchez when he was new to OKC and on the hunt for "real-deal tacos."Campbell says, "It's a taco truck that stays in the same place, it's open super late, and it always has a long line—probably because they serve amazing tacos for only $1 and burritos for $4."
Locals come for off-cuts like the juicy cabeza (braised cow head), lengua (beef tongue) and beef cheek bundled in a warm and pliant flour tortilla with rice and beans.. Oregon: The Spicy Spoon, Portland.If you're a fan of wet burritos, you have to come here.
(Editor: Durable Canopies)