Curry chicken leg rice(ka li ji tui fan )

Curry chicken leg rice

Introduction:

"The day before yesterday, father Xiong saw the curry rice made by netizens in our food world's follow-up photo, so he moved his finger and said we should make it too, ha ha. However, the seventh half of the lunar calendar in Chaoshan is not a big festival, and ancestor worship is indispensable. Therefore, there are still many "festival materials" for ancestor worship at home. It was not finished until yesterday, so curry rice was not practiced until today. Since I registered the account of gourmet world, I have benefited a lot. I always want to send a diary, a recipe or something. In the end, I have to give up without taking photos. Today is the first time. Please give me more advice! "

Production steps:

Step 1: material preparation

Step 2: wash and dice all kinds of ingredients, remove the chicken leg bone, and leave it for soup

Step 3: stir fry the carrots and potatoes in the pot, stir fry the ginger powder in the oil in the other pot, then add the diced chicken drumsticks to stir fry, change color and pour into the diced carrots and potatoes to stir fry together

Step 4: add the soup of chicken leg bone and cover the pot. At this time, stir fry diced onion and green pepper in the same pot. After stir fry, pour into the big pot and cook with chicken leg and potato

Step 5: after boiling, add curry powder, I put three bags, mix well, cover and simmer

Step 6: stew until the soup is collected, add pepper, salt and chicken essence, add appropriate amount of starch water, adjust the viscosity, and then turn off the fire

Step 7: load the plate. Give this to my eldest son. I want to be a duck. But I don't know whether it's a duck or a chicken. I sweat one

Step 8: one more

Step 9: give this to Father Bear. Hehe, seeing this, my little son won't eat his carrot porridge

Materials required:

Chicken leg: 3 yuan

Potatoes: 2

Green pepper: 1

Onion: 1

Carrot: 1

Rice: right amount

Curry powder: 3

Ginger powder: appropriate amount

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: stir fry carrots and other vegetables when the next little oil is OK, because chicken or a lot of fat, stir fry after the oil, avoid too greasy ha. In addition, I don't know how many photos have become horizontal, depressed.

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: Curry

Chinese PinYin : Ka Li Ji Tui Fan