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why? you didn't fry the spice first before adding the chicken on low heat?
I think i put too many spice (Pat Kok & Ting hiong - cantonese) in..which not suitable to white meat.
why? you didn't fry the spice first before adding the chicken on low heat?
ReplyDeleteI think i put too many spice (Pat Kok & Ting hiong - cantonese) in..which not suitable to white meat.
ReplyDelete