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If you have problems fndiing ground dark chicken meat and don't have a meat grinding attachment at home, buy a package of boneless skinless thighs and ask you butcher counter to grind it for you in the store.Also I tried out this recipe as printed above and it was tasty but the second time I made it I substituted a heaping tablespoon of garlic-chili paste for the garlic cloves and it really elevated the patties. I did what the recipe suggested and utilized them cold the following day in a wrap with cabbage and cucumber and it was really tasty.

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