Curry chicken leg with black pepper(hei jiao ka li ji tui )

Curry chicken leg with black pepper

Introduction:

"The slightly spicy black pepper and the strong aroma of curry are so refreshing and appetizing. With the fresh chicken leg, the glutinous potato, and the fragrant western style black pepper curry chicken leg, my father likes it very much. I wonder if other fathers are happy to see it?"

Production steps:

Step 1: Chop chicken legs into pieces and wash them.

Step 2: peel and wash the potatoes.

Step 3: cut potatoes into hob pieces and soak them in cold water.

Step 4: wash and dice the onion.

Step 5: Sprinkle appropriate amount of salt and black pepper on the chicken leg, and stir well.

Step 6: add the white rum and marinate for half an hour.

Step 7: heat the frying pan over low heat, and put the skinned side of the chicken leg into the pan.

Step 8: fry until golden on one side, turn over and fry on the other side.

Step 9: fry until golden on both sides, add onion, stir fry until fragrant, then add potato, stir fry evenly.

Step 10: pour in some boiling water. Remove the foam, cover and simmer for about 30 minutes until the chicken is cooked.

Step 11: turn off the heat, put in the curry paste, and let it stand until the curry paste melts.

Step 12: open fire again, mix well, boil over medium heat until the soup is thick, then serve.

Materials required:

Chicken leg: 280g

Onion: 25g

Potato: 160g

Boiled water: appropriate amount

Salt: right amount

Black pepper powder: right amount

White rum: 1 tablespoon

Curry cream: 20g

Precautions: 1. Soak potatoes in cold water after they are cut. Do not put them in the air to avoid blackening. 2. Chicken leg skin will come out of oil after low heat frying, so there is no need to add oil to this dish. 3. According to personal preference, add soy sauce, sugar and other seasoning.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Curry

Chinese PinYin : Hei Jiao Ka Li Ji Tui