Curry Chicken Drumstick Rice

Name: Curry Chicken Drumstick Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 Chicken Drumstick; 1 piece potato; 1 piece onion; 50g Curry cubes

by Huo Wu's Floating Snow

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Yesterday, I really wanted to eat curry rice. After get off work, I went to the market opposite to the community to buy carrots with my husband. Only one family was still selling. The other sellers have gone home. I finally picked a good carrot and just took it out for me. On the side, I raised my head and asked if my husband needs to buy anything else? In an instant, the hawker put the carrots I picked back, and then I went to find the one I just picked but I couldn't find the one I just picked. When I was angry, I didn't buy it, and I still ate curry without putting the carrots.
There are four chicken drumsticks in the refrigerator, which happens to be a rich curry chicken drumstick rice. When this dish is made, the whole chicken drumstick is put in it, so the curry should be put in in advance when making it, and the chicken drumsticks should be simmered slowly over low heat to taste. "

Ingredients

4 Chicken Drumstick
1 piece Potato
1 piece Onion
50g Curry Cubes

Curry Chicken Drumstick Rice

1. Cut potatoes into pieces for later use

2. Cut the onion into pieces

3. Rinse the chicken drumsticks well, and make a few cuts on the thick meat area. Generally, two cuts are enough for the chicken legs, and the larger one is three cuts, which is convenient for the taste.

4. In a pot under cold water, add sliced ginger, dried chili, and star anise to blanch the chicken drumsticks to remove the blood. Rinse the chicken drumsticks with cold water and set aside

5. Put oil in the wok, add onion and potato cubes and stir fry after the oil is hot

6. Then put the chicken drumsticks in the pot

7. Pour in the right amount of boiling water, the amount of water to flood the vegetable noodles or flush with the vegetable noodles

8. Just use two pieces for a small box of curry cubes. I use gold medal curry, the two-box one. Use a knife to chop the curry cubes.

9. Put in the chopped curry cubes and turn the heat to a small heat

10. Stir the curry cubes gently until all the curry cubes are melted

11. Cover the pot and simmer slowly over low heat for 15-20 minutes, turning it over from time to time to prevent the bottom from sticking, and to make the chicken drumsticks taste evenly. When it feels like it’s about to turn on the heat to collect the soup, and the consistency is as thick as you like.