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The classic Sichuan kung pao base of mushroomy oyster, savory soy and brown sugar for caramelization is quickly tossed into chicken chunks and fried to perfection with cashews, garlic, ginger and dried chilies for a sniff of heat. Now Playing.
Cut the finished rice cake up into your desired shapes and drizzle homemade kaya over before serving. Don't be fooled by the "pepper" moniker.
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