Chicken leg rolls with Curry

Chicken leg rolls with Curry

Introduction:

"You can also make simple dishes with an electric rice cooker... It's only slow stew that tastes good. "

Production steps:

Step 1: remove the bone of the chicken leg and cut it open for use (first, open the chicken leg to expose the bone, then cut the meat and bone along the bone to remove the whole chicken leg completely, and it will be very convenient to use the kitchen scissors.)

Step 2: cut the carrots and cucumbers into long strips (the length is about the same as the length of the chicken leg, which is a little short in my picture)

Step 3: slice a little under the thick part of the chicken leg meat and patch it on the thin part. Remove some chicken fat. Wrap the vegetable strips into the chicken leg, and pay attention not to put too much. It's easy to close and spread

Step 4: Pack slowly, then fix with cotton cord

Step 5: don't put oil in the pot, heat it up and fry the drumsticks. To chicken leg oil, and the surface of golden yellow

Step 6: chop up the curry

Step 7: pour into the pot and stir fry together. Because there is oil from chicken in the pot, it should be easy to stir fry and stir fry for fragrance

Step 8: pour in a little water, boil and simmer for about 10-15 minutes to collect the juice. 9. Slice and drizzle with the remaining curry juice

Materials required:

Big chicken leg: 2

Curry: 2

Carrot: right amount

Cucumber: moderate

Broccoli: moderate

Note: 1. Fried chicken leg with chicken oil, the surface of fried to golden yellow, can make the chicken skin more easy to taste, and fried chicken oil can also be fried curry pieces. The aroma of curry is forced out. 2. There's no special difficulty in this dish, because it's very convenient to use the ready-made curry pieces. The most important thing is that when the chicken is wrapped in vegetables, it should be patiently and carefully wrapped, and fixed with cotton rope.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Curry