Braised chicken with potato and curry(shu zai ka li ji bao )

Braised chicken with potato and curry

Introduction:

Production steps:

Step 1: wash and chop the chicken spleen, add salt and sugar, mix in seasoning and marinate for 10 minutes. < br > wash the potatoes, peel them, cut the corners, and soak them in salt water for 5 minutes; < br > mash the scallions and ginger, slice the shallots.

Step 2: soak the pickled chicken pieces in boiling oil and set them aside. < br > blanch the potato corns in boiling water for three minutes and set them aside. < br > < br > this will make the potato corns and chicken have two different tastes!
The chicken is delicious and the potato is soft and smooth.

Step 3: heat 2 tbsp oil, saute ginger powder and scallion slices until fragrant, saute chicken pieces until yellowish, add in, saute potatoes together for 2 minutes.

Step 4: mix the curry powder with water, add it to the chicken and potato, stir fry with 4 bowls of water, bring to a boil, and simmer over low heat for 12 minutes.

Step 5: when the water in the pot is slightly dry, add 1 bowl of coconut juice, a little salt and a little sugar, simmer for 5 minutes, wait for the water to be more silky, and then roll.

Materials required:

Chicken upper spleen: 3 pieces

Chicken soup: 1.5 cups

Curry powder: 2 tbsp

Ginger powder: 1 tsp

Sugar: 1 / 2 teaspoon

Raw meal: 1 tbsp

Oil: 1 tbsp

Soy sauce: 1 teaspoon

Salt: 1 / 2 teaspoon

Note: This is an appetizer, curry has the effect of warming the stomach! With juice can eat a few bowls of rice! Tips for food: sweet potatoes: sweet potatoes should not be eaten with persimmon, tomatoes, Baijiu, crab and bananas. Sweet potato and persimmon should not be eaten at the same time in a short time, if the amount of food is large, it should be at least five hours apart. If you eat it at the same time, the sugar in sweet potato will ferment in the stomach, which will increase the secretion of gastric acid, precipitate and agglomerate the tannin and pectin in persimmon, and produce hard lumps. If the amount is large, it can cause gastrointestinal bleeding or gastric ulcer.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Shu Zai Ka Li Ji Bao