Curry Chicken Drumsticks Rice
1.
Prepare the materials
2.
After washing the rice, add proper amount of water and put it in the pot
3.
Press the cooking button
4.
Cut the bones of the chicken thighs with a knife
5.
Then cut off the excess chicken. Turn over the remaining chicken and use it to chop. Don't use too much force to prevent the chicken skin from being chopped.
6.
Cut the removed chicken into small pieces
7.
Then add the chicken thighs and stir well
8.
Then take the chicken thighs out and marinate in a bowl for half an hour
9.
Then put the chicken in the hot oil and fry until the color changes.
10.
Add carrot diced and sauté until fragrant
11.
Add corn and peas and stir fry
12.
Add the chicken and stir-fry evenly, then pour it into the plate and set aside
13.
Put a curry cube in the pot, add some boiling water and cook until the curry melts, add the rice
14.
Stir fry evenly
15.
Stir-fry the vegetables, chicken and rice together
16.
Finally, add the walnuts and stir-fry evenly (the walnuts were sent by someone’s sister in Xinjiang, and they have been processed, so they are very crispy and do not need to be baked)
17.
Stuff the fried curry chicken rice into the chicken thighs
18.
Fix the opening with a toothpick
19.
Then take a piece of tin foil and put the chicken drumstick rice into the tin foil
20.
Wrap it up and put a piece of tin foil on the baking sheet
21.
Then put it in the middle layer of the preheated oven, bake at 180 degrees Celsius for 25 minutes, take it out in the middle and turn it over
22.
Then open the tin foil and continue to bake for 5 minutes
23.
Flip in the middle and bake for 5 minutes
24.
carry out
25.
Close look
