Chicken leg curry: a unique food with exotic flavor

Chicken leg curry: a unique food with exotic flavor

Introduction:

"[curry drumstick] the chicken is compact and mellow, and the chili peppers give off the pungent flavor of curry. It's powerful in the mouth and has a long aftertaste. The soft and glutinous potatoes are mixed with pungent flavor, and the delicacy contains hot enthusiasm."

Production steps:

Step 1: wash the chicken legs, soak the two sides in water for 15 minutes, peel the potatoes, cut the hob pieces and soak in water

Step 2: add a little water to the curry powder to make curry juice

Step 3: saute chili, garlic, ginger slices, Chinese prickly ash and large ingredients into chicken leg in oil pan. Add potato and curry juice to the fried chicken leg and bring it to a boil in high heat. Slowly stew the curry chicken leg with coriander

Materials required:

Chicken leg: moderate amount

Potatoes: moderate

Curry: moderate

Salt: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Garlic: right amount

Ginger slices: right amount

Note: the chicken legs should be slightly kneaded when soaking, so that the blood water overflows. When blanching, cool water can be put into the chicken legs, and the use of pepper can better volatilize the pungent smell of curry

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Curry