Warm and intimate curry chicken leg rice

Published Nov 16, 2023 at 00:35am ET

Food Material List

1 Chicken thigh
2 Ginger slices 2 tablets
3 Cooking wine
4 starch
5 Curry powder
6 Potato 1
7 Carrot 2
8 onion Half

Operational steps

1 Cut the chicken leg into small pieces, add some cooking wine and starch, and remove the fishy smell with two pieces of ginger. Mix well and marinate for 20 minutes.
2 Cut potatoes and carrots into pieces, dice onions and prepare broccoli.
3 Pour oil into the pan, turn it into a small fire and put in diced onions. Pour the chicken into the pan after tasting. Then stir-fry
4 Stir-fry until chicken is discolored and onions taste good. Chicken shouldnt be too cooked, because it needs to be stewed again later.
5 On the other side, cook the broccoli in a pot and add some salt. After the broccoli is almost discolored, remove it and put it in cold water for later use.
6 Stir-fry carrots and potatoes with some oil left in the pan. Stir-fry for a while, then add warm water without potatoes and carrots.
7 Add chicken and curry cubes and simmer over low heat. Turn it over with a shovel from time to time to make the taste more even.
8 Wait for the soup to boil into this sticky state, turn off the fire. In the process of stewing, you can taste the taste of the soup, add salt to the light taste, and taste whether the chicken is tender or not.
9 Put the rice in a small bowl and compact it with a shovel.
10 Find a nice dish, buckle the rice onto the dish, sprinkle some black sesame on it, so as to have more appetite, put broccoli on it, put the curry chicken leg into the dish just fragrant. Happy and delicious curry chicken legs and rice is a success.

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