Chicken curry

Chicken curry

Introduction:

"Xiangnong curry with chicken nuggets is the most delicious and classic curry. The freshness of curry and the freshness of chicken pieces complement each other. Thick and yellow curry juice with rice is definitely a first-class rice killer

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the chicken legs, chop them into small pieces and put them into a bowl. Add salt, cooking wine, soy sauce, sugar and pepper.

Step 3: stir well and marinate for 20 minutes.

Step 4: dice half the onion and shred half.

Step 5: heat the frying pan to the oil, add the chicken and stir fry.

Step 6: stir fry until the chicken is slightly brown and the skin is dry.

Step 7: stir fry the diced onion.

Step 8: add oil curry.

Step 9: continue to stir fry the fragrance.

Step 10: add the right amount of water.

Step 11: boil over high heat to remove the froth.

Step 12: add oyster sauce.

Step 13: add appropriate amount of sugar, cover and cook for 20 minutes.

Step 14: peel potatoes and cut carrots into pieces.

Step 15: then add the potatoes and continue to cook for 10 minutes.

Step 16: add the carrot and cook for 10 minutes

Step 17: season with salt.

Step 18: put the shredded onion in.

Step 19: collect the juice over high heat, add a little chicken essence.

Step 20: pour in sesame oil.

Step 21: stir well and turn off the heat.

Materials required:

Chicken leg: 1

Potatoes: 1

Carrot: 1

Onion: half

Ginger: right amount

Scallion: right amount

Oyster sauce: 10g

Oil curry: 20g

Cooking wine: 10g

Salt: right amount

Sugar: 5g

Pepper: 2G

Soy sauce: 10 grams

Note: marinate the chicken for 20 minutes and let it taste good. Then fry until the chicken is dry. The chicken tastes good when it is burned. Vegetables should be put in order, potatoes first, then carrots, onion last, so that the color of the dish is bright.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Curry