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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
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Marinate the chicken for 2-3 hours with the buttermilk, grated ginger, lime zest, salt and pepper to taste. In a huge ziploc or paper bag combine the rest of dry ingredients (I used 2 tsp of salt and 1 of pepper). One piece at a time shake the chicken in the bag and place them while you heat up the oil. Use a large frying pan medium heat fry chicken strips no more than 4 at a time, 3-5 minutes on each side. Drain pieces of chicken on paper towel and serve with chutney or orange sauce.