@artemkaaa0135: @M5BORZ DINAN Все треки в моем тгк| Tg: artemkaaa0135 #artemka0135 #fyp #m5

𝗮𝗿𝘁𝗲𝗺𝗸𝗮𝟬𝟭𝟯𝟱
𝗮𝗿𝘁𝗲𝗺𝗸𝗮𝟬𝟭𝟯𝟱
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Region: UA
Friday 29 May 2026 08:36:54 GMT
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lm.shah2
Куль :
1/10?
2026-05-30 13:26:45
60
tajik_844
Не твой далер :
Первый🥇
2026-05-29 08:41:35
24
lckent
ТГК:LCKENTT :
Имба эдиты брат🔥
2026-05-31 04:37:53
8
killed.by.happine
killed by happiness :
Зінтекс
2026-05-31 20:15:03
1
youngshotaet
Nevertheless :
Беха
2026-05-30 13:18:42
5
richttlegendafan
ooesd1 :
дети:м5ф90 м5 г90 легенды: м5 ф10, семёрка, е60, е39, е36
2026-05-30 07:56:51
21
krexys2
KREXYS :
Почему при эдиты столько не набирают
2026-05-31 13:31:41
5
m5borzzdinan
M5BORZ DINAN :
Знакомая машина
2026-05-30 07:26:03
10
toxicorde71
Личность не установлена :
Чё за имбу я щяс посмотрел ❤️💙
2026-05-30 18:29:25
5
funt1k13
н1 лобби :
🥇лучший Эдит с ф 10
2026-05-29 18:07:29
6
55.o_0.55
rantable #trap :
На моем акке немного звук переделал скажите у кого лучше как по мне у меня звук больше подошел нежеле у него 😁
2026-05-31 13:25:50
1
user5945874040341
Е190КЕ156 :
бмв м 5 ф 10
2026-05-30 19:00:42
4
user9148652871077
user9148652871077 :
бро твої едити самі кращі 🥰
2026-05-30 18:41:46
4
magashka_0809
k_v_k_z :
Только это машина поднимает настроение
2026-06-26 08:19:06
2
tirt145
Holodilnik :
Его эдиты это просто чудо
2026-05-30 06:10:25
4
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Chinese Ginger Scallion Chicken Serves | 4 Prep | 10 mins Cook | 30 mins INGREDIENTS Chicken 3 chicken Maryland pieces (drumstick and thigh) 5-6 cups water 4 slices fresh ginger 2 green onions, cut into 5 cm lengths and lightly smashed 10 whole peppercorns 1 teaspoon sea salt Ginger Scallion Sauce 2 tablespoons vegetable oil 3 green onions, finely sliced 1 tablespoon minced ginger 1 teaspoon chilli flakes (optional to add chilli oil) 2 tablespoons Chang's Tamari Light Soy Sauce 1 tablespoon Chang's Oyster Sauce ¾ cup reserved chicken poaching liquid Salt and pepper, to taste 2 teaspoons Chang's Sesame Oil To Serve 1 packet Chang's Rice Vermicelli Noodles INSTRUCTIONS 1. Prepare the Poaching Liquid Add to a pot the chicken, ginger, green onions, peppercorns, sea salt and enough water to cover and bring to boiling point. 2. Poach the Chicken Once boiling, reduce the heat, cover and gently simmer for 20 minutes. 3. Rest the Chicken and Prepare the Noodles Turn off the heat, cover the pot and leave the chicken to rest in the poaching liquid for a further 10-15 minutes. To check that it is cooked, insert a chopstick or skewer into the thickest part of a thigh. The chicken is ready when the juices run clear. Meanwhile, place the rice vermicelli noodles in a heatproof bowl and cover completely with boiling water. Leave for 3-4 minutes, or until tender, then drain well. 4. Shred the Chicken Remove the chicken from the poaching liquid and reserve ¾ of a cup of the cooking liquid. Once cool enough to handle, shred or slice the chicken. 5. Cook the Ginger Scallion Sauce While the chicken is cooling, add the vegetable oil to a small pot over medium heat. Add the green onions, ginger and chilli flakes, then cook for 1 minute until fragrant. Stir in Chang's Tamari Light Soy Sauce, Chang's Oyster Sauce, Chang's Sesame Oil and the reserved poaching liquid. Simmer for a few minutes. 6. Serve Arrange the noodles on a serving platter and place the chicken over the top. Spoon the warm ginger scallion sauce generously over the chicken and noodles. Alternatively, coat the chicken with the sauce in a separate bowl and allow it to stand for 1-2 minutes to absorb the flavours before arranging it over the noodles. Serve immediately. #glutenfreefood #scallionchicken #chickenrecipe @Chang’s Asian Food
Chinese Ginger Scallion Chicken Serves | 4 Prep | 10 mins Cook | 30 mins INGREDIENTS Chicken 3 chicken Maryland pieces (drumstick and thigh) 5-6 cups water 4 slices fresh ginger 2 green onions, cut into 5 cm lengths and lightly smashed 10 whole peppercorns 1 teaspoon sea salt Ginger Scallion Sauce 2 tablespoons vegetable oil 3 green onions, finely sliced 1 tablespoon minced ginger 1 teaspoon chilli flakes (optional to add chilli oil) 2 tablespoons Chang's Tamari Light Soy Sauce 1 tablespoon Chang's Oyster Sauce ¾ cup reserved chicken poaching liquid Salt and pepper, to taste 2 teaspoons Chang's Sesame Oil To Serve 1 packet Chang's Rice Vermicelli Noodles INSTRUCTIONS 1. Prepare the Poaching Liquid Add to a pot the chicken, ginger, green onions, peppercorns, sea salt and enough water to cover and bring to boiling point. 2. Poach the Chicken Once boiling, reduce the heat, cover and gently simmer for 20 minutes. 3. Rest the Chicken and Prepare the Noodles Turn off the heat, cover the pot and leave the chicken to rest in the poaching liquid for a further 10-15 minutes. To check that it is cooked, insert a chopstick or skewer into the thickest part of a thigh. The chicken is ready when the juices run clear. Meanwhile, place the rice vermicelli noodles in a heatproof bowl and cover completely with boiling water. Leave for 3-4 minutes, or until tender, then drain well. 4. Shred the Chicken Remove the chicken from the poaching liquid and reserve ¾ of a cup of the cooking liquid. Once cool enough to handle, shred or slice the chicken. 5. Cook the Ginger Scallion Sauce While the chicken is cooling, add the vegetable oil to a small pot over medium heat. Add the green onions, ginger and chilli flakes, then cook for 1 minute until fragrant. Stir in Chang's Tamari Light Soy Sauce, Chang's Oyster Sauce, Chang's Sesame Oil and the reserved poaching liquid. Simmer for a few minutes. 6. Serve Arrange the noodles on a serving platter and place the chicken over the top. Spoon the warm ginger scallion sauce generously over the chicken and noodles. Alternatively, coat the chicken with the sauce in a separate bowl and allow it to stand for 1-2 minutes to absorb the flavours before arranging it over the noodles. Serve immediately. #glutenfreefood #scallionchicken #chickenrecipe @Chang’s Asian Food

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