Curry Chicken

Curry Chicken

Introduction:

"It's a dish that I want to eat and I'm afraid of when I see rice."

Production steps:

Step 1: clean the chicken, chop it into 3cm pieces, peel and wash the potatoes, peel the carrots and peel the green onions.

Step 2: cut potatoes into 3cm cubes, carrots into 2cm cubes, onion into 2.5cm cubes.

Step 3: put oil in the pan, pour in chicken, potato, onion and carrot and stir fry.

Step 4: fry the chicken until it changes color, add cooking wine, boiled water, monosodium glutamate and chicken essence, simmer over low heat (900W).

Step 5: simmer for 5 minutes, then add the original curry pieces.

Step 6: add curry to boil, stir well, and simmer for 5 minutes. Serve in a soup bowl.

Materials required:

White striped chicken: 250g

Potato chips: 120g

Green onion: 50g

Carrot: 30g

Cooking wine: 15g

Salad oil: 40g

MSG: 2G

Chicken essence: 2G

Original curry: 17g

Boiled water: 350g

Note: 1. The use of original curry does not need to add salt. 2. It's easy to eat with rice.

Production difficulty: simple

Technology: stewing

Length: 20 minutes

Taste: Curry