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Cindy Clarke took out a piece of chicken breast, tenderized it, then added salt, black pepper, cooking wine, soy sauce, and a bit of honey. She marinated and fried the chicken until it was cooked through.
Then she covered the pan and let it simmer for a while, ensuring the chicken remained juicy and tender.
After that, she sliced carrots and cucumbers, sprinkled them with salt and black pepper, and fried them on both sides in the pan.
Finally, Cindy took o ...
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