Chicken Curry Rice Bowl
1.
Wash the rice, put it in the pot, and press the cooking button for 45 minutes. Then prepare the curry cap topping.
2.
One chicken leg, clean and separate the skin.
3.
Remove the bone, and then cut the chicken into small pieces.
4.
A bowl of chicken is enough. Beat in the egg white of an egg.
5.
Pour in the right amount of cornstarch.
6.
Grab evenly. Then marinate for 10 minutes. During this period, the potatoes are cleaned, peeled and cut into small pieces, and carrots are peeled and cut into small pieces.
7.
One curry.
8.
In a clean, non-level saucepan, turn on high heat, pour in corn oil, heat the oil and add the ginger slices and sauté until fragrant.
9.
Pour in the marinated chicken cubes. Start to stir fry. Non-stick pan.
10.
Stir-fry until the chicken is almost completely discolored, pour in potato and carrot cubes. Continue to stir fry.
11.
Stir fry for a while, pour in the cooking wine to remove the fishy. Stir fry for another 1-2 minutes.
12.
Then add water and finish all the ingredients. Cover the pot and turn to medium heat to boil, then turn to low heat and simmer.
13.
Simmer until the potatoes are tender, add curry cubes. Stir and stir to melt the curry and mix the ingredients.
14.
Then cook until the soup is slightly dry and thick, and then turn off the heat! Try the taste, you can add salt to taste it if it is weak, but it tastes enough without seasoning.
15.
Put a bowl of rice on the plate and top it with chicken curry! You can start!
Tips:
1. Cut potatoes into small pieces for better stewing. 2. Original curry, because children eat it. Not spicy at all, not spicy at all! 3. Eat it while it's hot, and stir it while eating.
