Curry Chicken Chop Rice
by Jingfeng Kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Chicken breast or chicken thigh, wash off the blood, chop loosely with the back of a knife
2. Add salt, sugar, cooking wine, black pepper and marinate for more than 15 minutes
3. While marinating the chicken, start to cook curry, cut carrots and potatoes with a hob, slice onions, and divide mushrooms into four
4. Heat the pan with oil, add onion and millet and stir fry until fragrant, then add peas and mushrooms and stir fry for 3 minutes
5. Add potatoes and carrots and stir-fry, add curry cubes and boiling water, turn to medium heat and simmer for 15 minutes.
6. The marinated chicken is evenly coated with frying powder (flour, starch, and shortening powder)
7. The powdered chicken is immersed in water for a few seconds, and then coated with a layer of frying powder (this is what Jingfeng learned when he worked part-time in a fast food restaurant, it can make chicken steaks tender and juicy)
8. Heat up the oil in a wok, to 180°C, and fry the chicken cutlets until golden brown
9. Cut the fried chicken chops into pieces and wrap them in Shanghai moss. Put it on the rice, then serve the curry (but forget to cook the rice~)
10. Finished product~
