Soft glutinous chicken rice with Potato Curry(ruan nuo de tu dou ka li ji fan )

Soft glutinous chicken rice with Potato Curry

Introduction:

"Curry is a delicious seasoning. After making all kinds of dishes, a strong taste lingers on the tip of the tongue. Curry is not only delicious, but also beneficial to health. Curcumin in curry can protect heart and prevent heart failure. In addition, curry also has the functions of warming the body, strengthening the spleen, warming the stomach, stimulating appetite and so on. It can also help people reduce the insulin response after meals, promote energy metabolism, make people consume more calories, promote fat oxidation and prevent obesity. I have to eat such a good thing twice a week. Generally, I don't want to bother to cook too many dishes at noon. A chicken curry rice can solve all the problems. "

Production steps:

Step 1: I found that potatoes are hard to be soft and waxy in the pot. I used to peel and dice potatoes, add some black pepper, put a little water on the plate, and put them in the microwave

Step 2: cut the chicken into pieces, marinate it with a little salt, cooking wine and soy sauce for a while, and put a few pieces of ginger and garlic on it (remove the flavor to better absorb the curry flavor, throw them away when frying); at the same time, cut the onion into small pieces, and dice the carrot for standby

Step 3: stir fry the chicken in a hot pan with cold oil. When the chicken turns white, stir fry the onion and carrot

Step 4: when the onion is fragrant and transparent, add water, boil, skim the foam, and then simmer until the material is soft (about 10 minutes), then pour in the microwave cooked potatoes; turn off the heat, break up the curry, add in the domestic and fully melt, then simmer, add a little monosodium glutamate and salt (because I bought the original flavor)

Step 5: put a bowl of rice on the plate, pour my own fried tomato juice on the rice, and then pour some curry chicken. The delicious food is so simple (my material is for two people)

Materials required:

Chicken leg: 4

Potatoes: 2

Onion: one third

Carrot: right amount

Rice: 2 bowls

Ginger slices: a little

Garlic slices: a little

Curry: moderate

Black pepper: moderate

MSG: right amount

Salt: right amount

Cooking wine: a little

Soy sauce: a little

Note: as a condiment, curry should be put about 20g each time. When cooking dishes, it should be put in later, and it should not be heated too long, so as not to affect its taste and nutrition. The usage of curry powder and curry block is different: when using curry powder or comprehensive spices, after slightly frying onion, ginger and garlic, you can sprinkle the powder or spices together and stir fry them, then add meat and vegetables and stew them with water. If you use the curry block containing flour and oil, in order to avoid caking and not easy to dissolve, you'd better fry other materials first, add water to boil, then put in the curry block, and remember to stir from time to time when boiling, so as not to scorch and stick to the bottom of the pot.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Curry

Chinese PinYin : Ruan Nuo De Tu Dou Ka Li Ji Fan