Stewed chicken with vegetables in Xiangnong Green Curry(xiang nong lv ka li ji rou dun shu cai )

Stewed chicken with vegetables in Xiangnong Green Curry

Introduction:

"I don't like vegetables very much (it's a bad habit). The deeper the green, the less I like vegetables!! Picky food is very bad, so I like the kind of stew like curry very much. As long as it is cooked and put into the refrigerator, when eating, heat it in a small bowl of microwave oven and pour it on the rice. It's a meal It's really fast, hard and accurate O(∩_ ∩) O ha ha ha ~ "

Production steps:

Step 1: good materials

Step 2: cut the preserved chicken into strips, wash it clean, put in seasoning (from 1 to 8), mix well, and put it in the refrigerator overnight

Step 3: dice the potatoes and remove the starch in water

Step 4: cut carrot and green pepper into small pieces

Step 5: pour the oil into the hot pot and add some salt (to prevent the oil from splashing out of the pot)

Step 6: pour the chicken into the oil pan and stir fry until the meat turns white. At this time, there will be some oil and water in the pan. Pour out the oil and water in the pan and put some butter (you can also put the previous corn oil)

Step 7: stir fry the potatoes in the pan until they become slightly transparent

Step 8: add 1 tablespoon green curry and stir fry until fragrant

Step 9: add green pepper and carrot

Step 10: open the can in advance

Step 11: pour the whole can of coconut milk into the pot and simmer over high heat. When it boils, add some water. By the way, shovel the bottom of the pot with a spatula from time to time to prevent sticking to the pot. (I'm afraid of spicy, add a little sugar appropriately) then simmer over low heat for more than 10 minutes, depending on the individual situation. Finally, the most important thing is to remember to be stuffy for 3 minutes!!!

Step 12: finish

Materials required:

Chicken breast: 420g

Potato: 400g

Green pepper: 1

Carrot: 1

Green Curry: 1 tbsp

Coconut milk: 400ml

Black pepper: 1 / 2 teaspoon

Rosemary: a little bit

Salt: 2 teaspoons

Lemon: quarter

Black beer: 4 tbsp

Oyster sauce: 1 tbsp

Sugar: a little

Ginger juice: right amount

Note: 1, if you can eat spicy people can add more green curry. 2, because the green curry itself has a taste, so no longer need to add salt, you can add some sugar appropriately

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang Nong Lv Ka Li Ji Rou Dun Shu Cai