Chicken wings with curry potatoes(ka li tu dou ji chi )

Chicken wings with curry potatoes

Introduction:

"A few years ago, in an activity of a gourmet, I got a big happy gift bag, which contains barbecue sauce, seaweed and curry. The first two kinds are basically used up, only the curry of the latter kind has been kept. The reason why it is useless is that neither my family nor I have ever eaten the food made by curry, especially the family's diet is conservative and traditional, and their unique cooking style I'm afraid of wasting food materials. I don't dare to try three boxes of curry. Except one box was given to my classmates, the other two boxes were kept all the time. These days, it's too hot. My mother-in-law always reminds me to freeze or use up baking flour and cooking seasoning. That day, when I was cleaning up, I turned out these two boxes of curry, just in time to make barbecue chicken wings with five chicken wings at noon. So I made a dish of curry potato chicken wings with potatoes instead. As a result, it was more popular with my family. Everyone said that it had a special flavor. Now, I don't have to worry about the useless of curry any more. "

Production steps:

Step 1: peel, slice and wash the potatoes.

Step 2: wash the chicken wings, everything is two.

Step 3: get half the curry ready.

Step 4: oil in a hot pot and stir fry scallion and ginger.

Step 5: add chicken wings and stir fry until the meat turns white.

Step 6: pour in the potatoes and stir well over high heat.

Step 7: pour in a large bowl of hot water.

Step 8: boil over high heat and skim the foam.

Step 9: cover the pan and cook over medium heat for 10 minutes.

Step 10: turn off the heat, pour in curry and mix well.

Step 11: after the curry is fully dissolved, cook over low heat for 5 minutes.

Step 12: to curry thick paste, can be out of the pot.

Materials required:

Potatoes: 2

Chicken Wings: 5

Scallion: right amount

Ginger: right amount

Curry: 50g

Note: 1, the amount of curry can be added according to their preferences. 2. There is no need to add any other seasoning to this dish. 3. After adding curry, the soup will be thicker and thicker. Therefore, add enough hot water at one time. 4. It is suggested to keep more curry soup, which can be used to pour rice and taste better.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Ka Li Tu Dou Ji Chi