In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

______,Marinate the chicken for at least 30 minutes to an hour.,Over medium heat add in marinate chicken into a large pot. Cook for an hour or until chicken is tender. If the chicken is still tough add water if need. Add red hot pepper and simmer for at least 10 minutes.,Serve with white rice.
In a large bowl mix all together, soy sauce, vinegar, garlic and onions. Cut chicken into small pieces and then add it into the sauce mixture. Do not add the red pepper yet.

Special equipment: four 4-ounce ice-pop molds or six 3-ounce molds, 4 or 6 ice-pop sticks,Prepare a grill or large grill pan for high heat.,Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan.,Cook on medium-low for 10 minutes.,Let cool completely at room temperature, at least 30 minutes.,Meanwhile, brush the peach halves all over with the butter.,Place them cut-side down on the grill, and grill until very charred, about 5 minutes.,Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes.,Transfer to a plate to cool completely, about 20 minutes.,Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender.,Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger.,Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed.,Transfer the mixture to a large liquid measuring cup with a pouring spout.,Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand).,______,Freeze until solid, 5 hours to overnight.,When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another.,Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds.,Serve immediately.
Insert the sticks.

First clean your mussels by scrubbing and de-bearding them. Allow them to soak in ice water for at least 30 minutes to release the sand and grit from their shells. Before adding to the dish, rinse again.,Heat a large dutch oven or stock pot over medium-high heat. Add oils to pan and swirl to coat.,Add Shallots and cook until they begin to soften.,Next add Ginger, Garlic, and Thai chilis and cook until fragrant. About 2-3 minutes.,Add Lemon Grass, Bell Peppers, and snow Peas. And cook for an additional couple of minutes until they begin to soften. Reduce heat to Medium.,______,Bring your liquids to a simmer. Add Mussels and cover and cook for about 5 minutes or until all shells open.,Serve as soon as mussels open, as this is when they are most tender! Overcooking will turn them tough and chewy (I've done this before and it is not good)! Discard any unopened, or broken shells.,Garnish with basil and lime wedges. Serve with some toasted French or Naan bread to soak up that delicious juice!
Meanwhile, in a separate bowl mix coconut milk, white wine, and lime juice. Whisk in the Red Curry Paste until the mixture is smooth. Add the liquids to the dutch oven.