Curry Rice fresh and tender(ka li fan qing shuang xian nen ban )

Curry Rice fresh and tender

Introduction:

"To make curry, it's better to use chicken leg meat, but the knife work is not so good. It's hard to get chicken leg meat every time. Chicken breast is not very good, but after repeated experiments, chicken breast is still used to make curry rice with fresh and tender taste

Production steps:

Materials required:

Chicken breast: 220g

Potato: 190g

Mushroom: 220g

Carrot: 120g

Green pepper: 80g

Onion: 80g

Salt: right amount

Soy sauce: 15ml

Cooking wine: 10ml

Curry liquid lump: 18g

Peanut oil: 10g

Five spice powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Curry

Chinese PinYin : Ka Li Fan Qing Shuang Xian Nen Ban