Japanese curry diced chicken rice

Japanese curry diced chicken rice

Introduction:

Production steps:

Step 1: dice onion, carrot and mushroom

Step 2: dice potatoes and soak them in water to remove starch

Step 3: two chicken legs

Step 4: boning two chicken legs

Step 5: cut the skin into small pieces for use (at this time, you can cook the rice)

Step 6: Curry blocks are sold in supermarkets. Just choose your favorite flavor. I use the original flavor here

Step 7: I like the original curry

Step 8: start the oil pan, add onion, carrot and mushroom and stir fry

Step 9: stir fry the diced potatoes until the onion is fragrant, until the diced potatoes are transparent, and set aside

Step 10: restart the oil pan, add the chicken, fry until the skin is oily and the leg is yellowish

Step 11: add diced vegetables, and then add water to the mixture

Step 12: turn high heat to low heat, add curry when water is half received

Step 13: smash it gently with a spatula and melt it into the juice

Step 14: stir constantly to avoid pasting the pot until the curry is completely dissolved and the soup is thick (at this time, the rice is almost ready)

Step 15: take out the rice and spread the curry on the rice

Materials required:

Curry: 3

Potato: 100g

Onion: 50g

Chicken leg: two

Carrot: 100g

Mushroom: 100g

Rice: right amount

Note: the rice with curry need not be cooked too soft, suitable for slightly hard taste, so you can put a little less water in the rice cooker, wait for the light to jump up and then be stuffy for a while, so it's more delicious

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Curry