Chicken Curry-so Delicious that You Can't Stop
1.
Prepare the main materials and auxiliary materials adequately. Cut sweet potatoes and carrots into a hob shape, cut potatoes into pieces (moderate in size, too big to be easy to cook, small ones are easy to rot); slice green onions, smash garlic into flat slices, and shred ginger for later use; wash and drain chicken wings;
2.
Pick up the frying pan, heat the oil and pour in the chopped green onions, ginger, garlic, and sauté until fragrant; (note that the heat is not too high, medium heat)
3.
Add chicken wing roots and stir fry; (keep medium heat)
4.
Observe the color of the roots of the chicken wings, and wait until they change color; (to prevent the pot from sticking, select the heat, medium heat or low heat according to the actual situation)
5.
Pour in the cut sweet potatoes, carrots, and potatoes and stir fry for 2 minutes; (medium heat)
6.
Pour in 500ml of beer; (adjust to high fire)
7.
After the high heat is boiled, turn to low heat, cover the pot, and simmer for 15 minutes; when the pot is boiled, the potatoes and sweet potatoes are cooked, but it is still 2 minutes hard;
8.
Add the curry paste, wait for it to melt, add salt according to your personal taste, continue to simmer; (if you find that there is too little beer in the pot, you can add a proper amount of water, basically the soup has not covered all the ingredients) When it becomes thick, you can turn off the heat.
Tips:
1. You can choose the part of the chicken according to your own preferences;
2. Pay attention to adjusting the temperature;
3. Use beer to stew, not only to remove the fishy smell, but also to make the meat tender;
4. Pay attention to the state of sweet potatoes, potatoes, and do not rot;
5. After adding the curry, stir properly to prevent the pan from getting stuck.
