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* Bring Thai Chicken Stock to simmer over medium-high heat in large pot.
Simmer over a low heat.
Bring the stock to a simmer over medium heat.
Bring up to a gentle simmer over a medium heat.
Simmer over low heat for 15 to 20 more minutes.
Add remaining oil, and simmer over gentle heat.
Strain into clean pan; return to simmer over medium heat.
Simmer over medium heat until tender, about 40 minutes.
Simmer over medium heat for about 15 minutes.
Simmer over low heat, stirring occasionally, for 15 minutes.
Heat to boiling and simmer over low for 5 minutes.
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