{"id":3688,"date":"2020-09-20T01:15:56","date_gmt":"2020-09-20T01:15:56","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3688"},"modified":"2020-09-20T01:15:56","modified_gmt":"2020-09-20T01:15:56","slug":"cx3awp4mszddyd5-dnynb-s2kny-dfly9-2eyt5-kp34d-nwxr6-mwxds-8ke6g-awy29-p569y-xew8k-29j9a-snd8n-8aabm-w8nn9-5ee3r-2hts6-72xz5-7dppt-y5fzs-eje6e","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3688","title":{"rendered":"Wat Gai Min"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 chicken (fryer)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 pkg. noodles<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Dried mushrooms (Soaked and drained)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Cornstarch<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Shoyu<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Green Onions<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Cook noodles in salted boiling water, drain in cold water.  Chop chicken into pieces, season and roll into cornstarch.  Fry and brown in oil.  Add mushrooms and water and shoyu and simmer until soft.  Thicken gravy and add noodles.  Garnish with Chinese parsley and serve hot.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1600564367397-63E8H1TB65SNDVUUSR27\/65.png?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 chicken (fryer) 1 pkg. noodles Dried mushrooms (Soaked and drained) Cornstarch Shoyu Green Onions Cook noodles in salted boiling water, drain in cold water. Chop chicken into pieces, season and roll into cornstarch. Fry and brown in oil. Add mushrooms and water and shoyu and simmer until soft. Thicken gravy and add noodles. Garnish&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3689,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[16,7,223,224,50],"class_list":["post-3688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-chinese","tag-favorite-recipes-for-islanders-1978","tag-mrs-thelma-woo","tag-papaikou","tag-poultry"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3688"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3688\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3689"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}