Curry Chicken(ka li ji )

Curry Chicken method:

Ingredients for Curry Chicken

5 kg of raw chicken, 750 g of peeled potato, 3 kg of chicken soup, 60 g of cooking wine, 30 g of refined salt, 7 g of monosodium glutamate, 15 g of sugar, 2 kg of soybean oil (actual consumption 150 g), 250 g of curry oil, 50 g of scallion, 25 g of ginger, 25 g of Lake powder, 25 g of sesame oil and 25 g of sesame noodles.

Processing steps of curry chicken:

1. Make curry oil first: heat the frying pan, add 200 grams of soybean oil, when it is 60% hot, add 100 grams of chopped green onion, stir fry the fragrance, then add 50 grams of garlic paste and 250 grams of curry powder, stir well with low heat, when stir well, add water, mix well with a hand spoon, if you need more curry oil, mix well with appropriate amount of flour and water, add into curry oil, stir well, and then put into the container , to be used.

2. Clean the fat and tender chicken, cut off the head, neck, tail and feet, cut it from the back with a knife, cut it into 2 pieces, cut off the back bone, and then cut it from the middle of the chicken's leg and breast, cut it into 4 pieces. Wash the peeled potato and cut into diamond shaped pieces.

3. Heat up the frying pan and add soybean oil. When it is 70% hot, oil the chicken. Deep fry the chicken until the skin is tight and discolored. Then remove it with a colander,

Characteristics of curry chicken:

The color is yellow and bright, the taste is spicy, crisp and not paste.

Curry Chicken

Curry chicken is a dish made of chicken, potato, curry powder, carrot and onion. It has salty and fresh taste, slightly sweet and spicy, strong curry taste.

Introduction to dishes

Chicken curry is one of the hot dishes. It is mainly made of potato, chicken and curry powder. The cooking skill of chicken curry is mainly roasting. Its taste belongs to curry flavor and belongs to Southeast Asian cuisine.

texture

good

In order to taste better, according to their own taste habits with details, do their own favorite curry chicken.

fit

In summer. Use a frying pan.

practice

Ordinary Curry Chicken

Food preparation

5 kg of raw chicken, 750 g of peeled potato, 3 kg of chicken soup, 60 g of cooking wine, 30 g of refined salt, 7 g of monosodium glutamate, 15 g of sugar, 2 kg of soybean oil (actual consumption 150 g), 250 g of curry oil, 50 g of scallion, 25 g of ginger, 25 g of Lake powder, 25 g of sesame oil, 25 g of sesame noodles, and a few potatoes.

Practice 1

1. First, make curry oil; heat the frying pan, add 200 grams of soybean oil, when it is 60% hot, add 100 grams of chopped green onion, and stir fry until it is fragrant, Then add 50g garlic puree and 250g curry powder, stir well with low heat, when stir well, add water, mix well with hand spoon, if you need more curry oil, mix well with proper amount of flour and water, then add into curry oil, stir well, then put into container, wait for use.

2. Pick and wash the fat and tender chicken, cut off the head, neck, tail and feet, cut it from the back with a knife, cut it into 2 pieces, cut off the back bone, and then cut the knife from the middle of the chicken's leg and breast, cut it into 4 pieces. Wash the peeled potato and cut into diamond shaped pieces.

3. Heat up the frying pan, add the soybean oil, when it is 70% hot, add the chicken to oil, deep fry until the skin of the chicken is tight and discolored, then remove it with a colander and control the oil to dry.

4. Take the clean porcelain basin, add appropriate amount of cold water, and then soak the chicken (in order to prevent the chicken from changing color after being blown by the wind).

5. When the original frying pan is heated to 50% heat, pour in the potato. When it is deep fried until it is tender yellow, remove the potato from the fire, pour in the colander to control the dry oil, and pour the remaining oil into the oil tank.

6. Leave a little soybean oil in the frying pan, heat it up, stir fry the scallion and ginger slices, add cooking wine and chicken soup, then remove the chicken from the water, put it in the pan, cover it, bring it to a boil, simmer for about 20 minutes over low heat. When the chicken is about to be crispy, add refined salt and salt. Curry oil, sugar, monosodium glutamate, simmer for another 10 minutes, at this time the chicken has been crispy and tasted. Remove the chicken with a colander and put it into a porcelain basin.

7. Then pour the fried potato into the pot of curry bittern and simmer for about 7 minutes. Remove it with a colander and put it in another container. Then, pour the bittern of curry chicken into a porcelain container.

8. After the chicken is cooled, evenly cut into about 50 pieces; take 10 clean porcelain bowls, put in the potato pieces, then mix the chicken pieces, then add the chicken bittern, and put them in the refrigerator.

9. When eating, take out heat, add a little water, starch thicken, drizzle with a little sesame oil, then sprinkle with sesame flour, you can.

Practice 2

< I1. < / I prepare chicken, onion, potato and red pepper.

Wash the chicken and marinate it with a little salt. Cut the onion, potato and red pepper into pieces.

Heat the pan over medium heat. Put the chicken in the pan and fry until golden on both sides.

Stir fry the chicken and cut into pieces.

Add oil to the pan, heat it up and fry the potatoes to make the skin a little scorched.

< I6. < / I when the surface of potato is a little burnt, add onion and stir fry until fragrant.

Add curry sauce and oyster sauce and bring to a boil.

After the curry is brought to a boil, add the chicken and stir well. Simmer a little.

Then add red pepper and stir fry in red oil.

Practice 3

Cut carrot, onion, potato, garlic and chicken breast into pieces for reserve

Start the oil pan, add garlic and stir until fragrant

Quickly pour in the onion and stir fry until transparent

Pour in the chicken pieces and stir fry for one minute

Pour in the carrot and stir fry well

Then pour in the potatoes and stir fry for one minute

< i7. < / I add coconut milk

Add milk and simmer for 5 minutes

< i9. < / I add the curry brick and simmer for 20 or 30 minutes

Take another pot to cook Wudong and set aside

< i11. < / I shake the plate and eat

Tips

1. Don't think that coconut juice, yogurt, peanut butter and cheese chips are incredibly good, which will produce delicious food. Don't put too much. It seems to be called emulsification effect, which can make the soup thicker~

2. When marinating chicken, don't forget to put some curry powder. It's more delicious~

3. Onion must be stir fried slowly over low heat, not over high heat. What we want is its sweetness.

4. If you don't have soup treasure, it doesn't matter. Just use water

Japanese Curry Chicken

Food preparation

Half a potato, a carrot and a Japanese curry sauce

Production steps

1. Cut chicken, potato, carrot, ginger, onion and garlic into small pieces.

2. Heat the oil in the pan, and stir fry the onion, ginger and garlic until fragrant. Pour in the chicken and stir fry until discolored.

3. Add half a teaspoon salt and a little soy sauce and stir fry until colored. Pour in carrots and potatoes and stir fry.

4. Add appropriate amount of water. If you like more soup, add more

5. Pour into the casserole and cover until all the dishes are mushy.

6. Add the curry cubes and stir fry until the curry sauce is melted and evenly distributed.

Practice 4

< I1. < / I a chicken leg is boned and cut into pieces,

Add water to the pan and bring to a boil.

< I3. < / I after turning off the heat, pour in the chicken pieces, spread them with chopsticks and scald them for 2 minutes.

< I4. < / I take out the hot chicken and drain it. The key step is not to cook, but to scald the chicken with boiling water. In this way, the chicken is tender and easy to taste.

Peel the carrots, potatoes and onions and handle them well.

< I6. < / I cut into small pieces respectively.

Add a small amount of oil to the pan, add onion and stir fry until fragrant,

Then stir fry the chicken until there is no water,

Continue to add potatoes, carrots and stir fry for a while,

In a pot, add water without ingredients, about 3 grams of salt, and simmer until the potatoes are cooked,

< i11. < / I boxed curry, which I use with spicy words, tastes much better than mild or mild curry, and the color is also good-looking.

< i12. < / I three pieces of these ingredients are used. The soup is very thick and tastes just right. All the instructions on the box are required to be added. I feel that there will be too many.

Add in the curry and melt it completely, then cook for a while, and the soup will be thick.

nutritive value

Curry

Other ingredients in curry, such as cumin and coriander, are good for the heart.

The main ingredients of curry are turmeric powder, Sichuan prickly ash, star anise, pepper, cinnamon, clove and coriander seed, which contain spicy spices. It can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis and improve food quality

Chinese PinYin : Ka Li Ji