1. Dice chicken breast, add salt, starch, and rice wine to mix well.
2. Dice carrots, peel and dice potatoes.
3. Start the frying pan, fry the diced chicken and serve.
4. Stir-fry the diced potatoes and carrots.
5. Pour in hot water that can cover the diced potatoes, cover and simmer. At this time, you can blanch the cooked green cabbage heart and serve it on a plate.
6. Check that the potatoes are soft, you can add chicken and curry cubes.
7. When putting the curry cubes, you need to be careful not to stick to the bottom of the pan. Use a spatula to stir properly. The soup is thick and the curry cubes are melted and you can turn off the heat.
8. Placing: Put the white rice into a small bowl, press it slightly, and buckle it upside down on the plate, sprinkle a little black sesame seeds, pour curry on it, and put it on the choy sum.
Tips:1. After adding curry cubes, it is easy to stick to the pot, so use a spatula to turn it in time.
2. My taste is lighter. I put the curry cubes on it and the saltiness is just right. If the mouth is heavy, you can taste the curry cubes after they melt and add salt or sugar to taste.
3. There is nothing else to remind, just don’t forget to cook white rice, haha~
