Curry Chestnut Chicken
1.
Prepare the required ingredients, clean the chicken legs and chop them into small pieces. For dieters or those who do not like to eat chicken skins, they can also peel off the chicken skin and chop them into small pieces; then peel off the chestnuts, cut the carrots into hob pieces, and onions Finely chop the ginger into fine pieces;
2.
Prepare to marinate the chicken thighs. Pour ground ginger into the chicken thighs, then add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, mix well and let stand for about 15 minutes, marinate and taste;
3.
After the chicken drumsticks are marinated, heat up the pot with oil, pour in the marinated chicken drumsticks, and stir fry until the color changes;
4.
Continue to pour in chopped onion and chestnut, stir fry again evenly;
5.
Pour in 2 large bowls of water, bring to a boil on high heat, and remove any floating dust on the surface, then cover the pot, simmer for about 10 minutes on medium and low heat, remove the lid, add 30 grams of carrot cubes and large spicy curry cubes, slightly After stirring evenly, continue to cover the pot and simmer on medium-low heat for about 15 minutes, until the curry is cooked until thick;
6.
Add a small half spoon of table salt, then pour in a small half bottle of milk (80ml), continue to cook for about 5 minutes, stir evenly, and then put it on a plate;
Tips:
1. Compared with carrots, chestnuts are difficult to cook. The longer they are cooked, the more glutinous they are. The longer they cook the carrots, the easier it is to become soft, so pay attention to the cooking sequence of the two;
2. If you don't like the taste of curry, you can add appropriate amount of soy sauce, oyster sauce and other seasonings;
3. Leibao’s curry is spicy, so there are no spicy ingredients. If you like to eat spicy, add appropriate amount of spicy ingredients when cooking;
