This approach to wok cooking relies on moderate heat for a spicy, aromatic stir-fry.
Mincing the chicken by hand provides superior texture.
Although khua kling is typically stir-fried in a wok, it isn't prepared in the same way as something like a traditional Cantonese stir-fry. Often, when people think of stir-frying, they imagine restaurant cooks vigorously tossing ingredients in a wok set over a roaring jet engine of a burner.
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