@xwrentals: ALQUILER TEMPORAL BA 1168466140 - CAMILA #rent #rental #alquiler #temporal

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Tuesday 11 August 2026 15:01:17 GMT

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Chule :

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2026-09-09 03:21:09

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user5384342434488 :

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2026-08-11 16:01:07

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morenicoll_22 :

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2026-09-04 00:18:35

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lorena farhat kairuz :

Información

2026-09-09 18:03:03

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Luz :

Hola buenas me das info?

2026-08-13 16:41:57

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DANIEL SAN :

Información por favor

2026-08-14 00:21:06

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Eliel Carlos Correa🥳😎_un😍🥰 :

info

2026-08-18 00:32:45

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Porteña en Tandil :

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2026-08-25 15:22:12

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Fátima Wölk🌻 :

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2026-08-13 01:17:08

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abril 💌 :

Info ! 🙏🏻

2026-08-12 14:47:43

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Margarita Medina :

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2026-08-16 02:19:06

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Santi :

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2026-08-15 01:32:25

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𝑫𝒂𝒚 𝑮𝒐𝒏𝒛𝒂́𝒍𝒆𝒛 ♥️ :

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2026-08-13 02:25:51

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2026-08-11 17:50:59

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One live one chance :

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2026-08-14 19:19:46

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FITC Fútbol Sistémico :

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2026-08-19 02:36:01

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Hola! info

2026-09-04 05:21:49

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2026-08-19 20:29:48

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alvicancinosm :

hola info?

2026-08-19 14:18:57

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Daai Palacios :

Info por favor

2026-08-25 07:27:38

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Here’s how to make Soy Sauce-Braised Chicken from our cookbook, UMMA (page 196). We adjusted the original recipe to use chicken thighs instead of wings. It’s a bit more streamlined this way since we skip the milk soak typically used for bone-in chicken like wings. Just as tasty too. INGREDIENTS: 3 pounds chicken thigh, trimmed Salt Pepper For the sauce: 4 1/2 tablespoons sugar 4 1/2 tablespoons corn syrup 1/4 cup soy sauce 3 tablespoons water 2 tablespoons mirin 2 tablespoons minced garlic 1 tablespoon distilled white vinegar or apple cider vinegar 1 tablespoon ketchup 1 tablespoon toasted sesame oil 1 teaspoon black pepper 1 teaspoon grated fresh ginger 1/4 cup neutral cooking oil 1 Fresno chile, stemmed, halved lengthwise, and sliced 1/4 inch thick on bias 1 large jalapeño chile (43 grams), stemmed and sliced 1/4 inch thick on bias 3 green onions (45 grams), cut into 2‑inch lengths 1 tablespoon sesame seeds, toasted, plus extra for sprinkling INSTRUCTIONS: 1. Cut chicken thighs in half crosswise if large (not lengthwise). Score each piece without cutting through. Transfer to a bowl and season with salt and pepper. Refrigerate for 30 minutes. 2. Meanwhile, whisk all the sauce ingredients together in a small bowl; set aside. 3. Heat the oil in a 12‑inch pan over medium-high heat until shimmering. Add the chicken in a single layer and cook until halfway cooked through and bottom side is golden brown, about 5 to 8 minutes. Flip to cook other side until just no longer pink, about 3 to 5 minutes. The center should still be slightly undercooked. 4. Using kitchen shears, cut the chicken into bite-size or smaller pieces. Toss as needed and continue to cook until 80% cooked through. 5. Increase heat to high and add the sauce. Toss the chicken and bring sauce to boil. Reduce heat to medium-high and cook, tossing constantly, until the sauce thickens slightly, 5 to 7 minutes. Store in Fresno chile and jalapeño and cook until the sauce thickens to a glaze that clings to the chicken, about 30 seconds to 1 minute. Remove the pan from the heat and stir in the green onions and sesame seeds. Sprinkle with extra sesame seeds and serve. #koreanfood #chicken #EasyRecipe #protein #dinneridea

Here’s how to make Soy Sauce-Braised Chicken from our cookbook, UMMA (page 196). We adjusted the original recipe to use chicken thighs instead of wings. It’s a bit more streamlined this way since we skip the milk soak typically used for bone-in chicken like wings. Just as tasty too. INGREDIENTS: 3 pounds chicken thigh, trimmed Salt Pepper For the sauce: 4 1/2 tablespoons sugar 4 1/2 tablespoons corn syrup 1/4 cup soy sauce 3 tablespoons water 2 tablespoons mirin 2 tablespoons minced garlic 1 tablespoon distilled white vinegar or apple cider vinegar 1 tablespoon ketchup 1 tablespoon toasted sesame oil 1 teaspoon black pepper 1 teaspoon grated fresh ginger 1/4 cup neutral cooking oil 1 Fresno chile, stemmed, halved lengthwise, and sliced 1/4 inch thick on bias 1 large jalapeño chile (43 grams), stemmed and sliced 1/4 inch thick on bias 3 green onions (45 grams), cut into 2‑inch lengths 1 tablespoon sesame seeds, toasted, plus extra for sprinkling INSTRUCTIONS: 1. Cut chicken thighs in half crosswise if large (not lengthwise). Score each piece without cutting through. Transfer to a bowl and season with salt and pepper. Refrigerate for 30 minutes. 2. Meanwhile, whisk all the sauce ingredients together in a small bowl; set aside. 3. Heat the oil in a 12‑inch pan over medium-high heat until shimmering. Add the chicken in a single layer and cook until halfway cooked through and bottom side is golden brown, about 5 to 8 minutes. Flip to cook other side until just no longer pink, about 3 to 5 minutes. The center should still be slightly undercooked. 4. Using kitchen shears, cut the chicken into bite-size or smaller pieces. Toss as needed and continue to cook until 80% cooked through. 5. Increase heat to high and add the sauce. Toss the chicken and bring sauce to boil. Reduce heat to medium-high and cook, tossing constantly, until the sauce thickens slightly, 5 to 7 minutes. Store in Fresno chile and jalapeño and cook until the sauce thickens to a glaze that clings to the chicken, about 30 seconds to 1 minute. Remove the pan from the heat and stir in the green onions and sesame seeds. Sprinkle with extra sesame seeds and serve. #koreanfood #chicken #EasyRecipe #protein #dinneridea

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