Aachi-Chicken Manchurian Masala-200g
fresh and clean boneless chicken into cube shape and coat with 2 tbsp. of corn flour. Deep fry it until cooked. Step 2: Heat oil and sauté ½ cup of capsicum in a frying pan and keep aside.
Add 2.1/2 cup of water to 50g of Aachi Chicken Manchurian Masala. Allow the sauce to boil and then simmer for 2-3 minutes. Add the fried chicken into sauce and cook for one minute until the sauce has thickened. Garnish with ½ cup of chopped spring onion and prepared capsicum. Serve with chinese fried rice or noodles
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