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 Blanch the tomatoes in boiling
water for 30 seconds. Cut in half,
squeeze out the seeds, and peel.
Cut into six thin slices each
and set aside.
- Mix the milk, MSG, salt, and
cornflour into a thick sauce.
- Bring 5 oz (150 ml) of water
to a boil in a pot or wok. Add
the tomato slices and the sauce.
Cook, stirring, until the sauce
thickens. Sprinkle with the chicken
fat and serve.
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