Curry Chicken
Introduction:
"It's a dish that I want to eat and I'm afraid of when I see rice."
Production steps:
Step 1: clean the chicken, chop it into 3cm pieces, peel and wash the potatoes, peel the carrots and peel the green onions.
Step 2: cut potatoes into 3cm cubes, carrots into 2cm cubes, onion into 2.5cm cubes.
Step 3: put oil in the pan, pour in chicken, potato, onion and carrot and stir fry.
Step 4: fry the chicken until it changes color, add cooking wine, boiled water, monosodium glutamate and chicken essence, simmer over low heat (900W).
Step 5: simmer for 5 minutes, then add the original curry pieces.
Step 6: add curry to boil, stir well, and simmer for 5 minutes. Serve in a soup bowl.
Materials required:
White striped chicken: 250g
Potato chips: 120g
Green onion: 50g
Carrot: 30g
Cooking wine: 15g
Salad oil: 40g
MSG: 2G
Chicken essence: 2G
Original curry: 17g
Boiled water: 350g
Note: 1. The use of original curry does not need to add salt. 2. It's easy to eat with rice.
Production difficulty: simple
Technology: stewing
Length: 20 minutes
Taste: Curry
Chinese PinYin : Ka Li Ji
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