The first part of this recipe requires cutting a full clove of garlic in half and putting both halves cut side down in the pan. However often my garlic falls apart when I do this so I just add a few extra whole cloves. I also trim and cut the scallions into thirds, rather than putting them in whole. It’s a good idea to remove some of the chicken fat rendered after browning the chicken before putting in the broth, otherwise it’s too greasy. This dish is a family favorite, the lime garlic combo is a hit.
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