Chicken Drumstick Curry Rice
by Lang Qizhu Malai
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Peel the carrots and small potatoes first, peel off the skin on the onion, and cut off the head and roots. Prepare the whole chicken thigh (﹒︠ᴗ﹒︡)୨
2. Cut the radishes, potatoes, onions, and don’t care about the shape at all. Do it as you like. ✧*｡٩(ˊᗜˋ*)و✧*｡
3. Remove the whole chicken leg from the bone. It's not easy to remove it, so you have to take it slowly. (￣▽￣)
4. Cut the chicken thighs. The chicken thighs I cut have no shape at all. (=ﾟωﾟ)ﾉ
5. Heat the pan with cold oil, add the onion and stir, then add the chicken thighs and fry until slightly discolored, then add the radish and small potatoes and stir fry for two minutes. Don't stop to stir fry, otherwise it will be mashed. ʅ（‾◡◝）ʃ
6. Stir-fry for two minutes and then add boiling water. Finish off the ingredients. Add salt, a small amount of oil and season with freshly ground black pepper. After the heat is boiled, add the block curry. When the curry is melted, turn to low heat and simmer for five or six minutes. The direction of this photo is weird, no matter what, it can't be changed anyway. (灬°ω°灬)
7. When it was cooked, the rice was served with two spoonfuls of curry. It was perfect. However, Mao has a sense of sight of persimmon scrambled eggs. But the taste is still good, don't want it. (*≧▽≦)
Tips:Put the curry in moderation. I like to eat it thicker. This pot contains four small pieces. The taste is much stronger than the one sold outside. Come to your taste, everyone. (´⌣`ʃƪ)
