Bean Tendon Curry Chicken Casserole

Name: Bean Tendon Curry Chicken Casserole
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g Chicken nuggets; 50g Doujin; 2 pcs Big green pepper; 1 tablespoon Curry powder; 100ml milk; Some oil; Some salt; Some Sugar; Some Water starch

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is no yuba, think about the different forms of bean tendon and yuba should be the same thing, then use bean tendon instead. Bean tendon is more resistant to cooking and chewy, not as soft and rotten as yuba, and can be cooked with chicken nuggets.
I wanted to use a pressure cooker, which saves time. But the word "cooking" made people think of a rice cooker. In fact, this rice cooker has many functions. I usually cook rice, but occasionally cook a porridge. The other functions are basically useless. Then, try the rice cooker chicken? I really don’t know what function this chicken pot should use. It looks like it’s a bit closer to cooking soup. I set it up for 2 hours, hoping to make the chicken softer.
Without curry paste, the soup looks thinner. It might be better to add some potatoes. Since potatoes are not used, just make a glutinous juice. It looks okay, the bean tendon is slightly chewy. . . . "

Ingredients

220g Chicken Nuggets
50g Doujin
2 pcs Big Green Pepper
1 tablespoon Curry Powder
100ml Milk
Some Oil
Some Salt
Some Sugar
Some Water Starch

Bean Tendon Curry Chicken Casserole

1. Ingredients: 220 grams of chicken nuggets, 50 grams of bean tendons, 2 large green peppers, 1 tablespoon of curry powder, 100 ml of milk, oil, salt, sugar, and water starch.

Bean Tendon Curry Chicken Casserole recipe

2. Soak the bean tendon in clean water in advance until the hair rises.

3. Cut into sections.

4. Cut green peppers into pieces.

5. Wash the chicken pieces and set aside.

6. Pour a little oil in the pot and heat it up.

7. Add the green peppers and stir fry for a fragrant flavor.

8. Put in chicken pieces.

9. Stir-fry until the chicken pieces are discolored and out of the pan.

10. Pour it into the rice cooker and add water.

11. Add bean tendon, curry powder, salt, sugar, and milk.

12. Stir well.

13. Close the lid, select the steaming function, set it to 2 hours, and start.

14. When the rice cooker is cooking the sea for 10-15 minutes, add water starch and stir well.

15. Continue to cook until the rice cooker is over.

16. Uncover.

17. Serve out and eat.

Tips:
If there is no curry, you can use curry cubes instead.
If you use yuba, put it in at the end,
Potatoes can be added to the soup for a better taste.