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While these are heating, place a saucer in the fridge (we'll explain why later), trim and deseed 150-200g of small red chillies, and either chop them up them finely or give them a quick whizz in a blender.
Prior to heating, place a wood applicator stick in the tube to avoid super heating (heating of the solution above the solvent's boiling point without actually boiling).
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While broth heats, place a wide saucepan over low heat and add butter and oil.
While grill heats, place remaining olive oil in a skillet over medium heat.
Turn off the heat, place a clean dish towel over the pot and return the lid.
Remove from the heat, place in a nonreactive container and chill.
The characteristic herbal flavors and mild chile heat place it among the easier Asian cuisines to enjoy with wine.
As it heats, place a roasting pan large enough to hold scallops in one layer in oven.
Preheat your oven to maximum heat; place a circular pizza stone or baking tray inside to heat up for 20 minutes.
Turn off the heat, place the bird on top of the vegetables, cover with the lid and place in the oven for an hour.
When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes.
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