by Teacher Kong teaches cooking
1. Wash the rice with clean water. Cook rice in a rice cooker for later use.
2. Wash the chicken thighs and remove the bones.
3. Make a few cuts on the chicken thighs.
4. Put the chicken thighs in a bowl, add 10 ml of cooking wine, 3 g of salt, 1 g of pepper and 5 g of honey. (The proportion of the sauce is increased or decreased according to personal taste.)
5. Scratch well and marinate for 30 minutes to taste. (It's better to marinate overnight, it will be more delicious.)
6. The marinated chicken thigh is coated with a thin layer of starch.
7. Then coat with a layer of egg liquid.
8. Finally, it is coated with breadcrumbs.
9. Pick up and shake off the excess bread crumbs.
10. Pour an appropriate amount of oil into the pot. When the oil temperature reaches 60% hot, turn the heat to medium and drain the chicken into the oil pot.
11. After one side is set, turn the chicken chops over and fry them until golden on both sides. (Put the fried chicken into the pan and re-fry it again to make it more crispy.)
12. Remove the chicken chops to control oil.
13. Leave the oil in the pan to heat up, add onions, radishes and potatoes and stir fry.
14. Add the water without any ingredients, add 30 grams of curry, and stir the curry sauce evenly after it is brought to a boil.
15. Simmer over medium heat until the potatoes and carrots are soft and rotten, and finally harvest the juice over high heat.
Put an appropriate amount of rice in a small bowl, and place the rice bowl upside down on the plate. Scoop a spoonful of cooked curry potatoes.
17. Cut the chicken chops into pieces and put them on the plate. The rice can be sprinkled with a little cooked black sesame seeds for garnish, and a curry chicken steak rice is ready for the taste and flavor. You can also try it.