Curry Chicken Potatoes

Name: Curry Chicken Potatoes
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 3 slices Bay leaf; 5g crystal sugar; 10g Soy sauce; 1g Chicken Essence; 1 piece parsley; 10g Peanut oil; 10g Cooking Wine; 2 pcs potato; 1 piece green pepper; 1 piece Red pepper; a little shallot; 2 tablets ginger; 1g pepper; 2 cloves star anise; 1 piece Cinnamon; Some salt

by Moonlight's small kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

My family and I both like to use chicken to make all kinds of food. Today, I used local chicken to make my husband’s favorite chicken and potato curry, and added green and red peppers. The taste is more delicious and rich. Compared with pork and beef, the protein content of chicken is higher. High and low fat content. In addition, chicken protein is rich in essential amino acids for the human body, and its content is very similar to the amino acid profile in egg milk. Therefore, it provides a source of high-quality protein. When paired with potatoes, the nutrition will not double. Discount...

Curry Chicken Potatoes

1. First prepare all the ingredients.

2. After washing the local chicken, chop it into small pieces with a knife.

3. After peeling the potatoes, use a knife to cut into hob pieces, slice green and red peppers, and chop green onion and ginger.

4. After the pot is heated, pour peanut oil into the heat, add pepper and star anise, grass and cinnamon, bay leaves and rock sugar. Slowly fry the aroma on a low fire, then sauté the chopped green onion and ginger on high heat.

5. Add the chicken pieces and stir fry for a while on high heat.

6. At this time, add light soy sauce seasoning and toning. If you like darker colors, you can add a little dark soy sauce.

7. Add cooking wine to remove the fishy smell of chicken.

8. According to personal taste, add appropriate amount of salt to taste.

9. Continue to stir-fry quickly on high heat until all the ingredients are evenly mixed, and put the water over the chicken pieces in the pot.

10. Cover the lid with a low pressure pot, turn to medium heat and continue to simmer for 30 minutes after boiling on high heat.

11. When you see thick soup in the pot.

12. After adding the potato wedges, cover the pot and continue to simmer for 10 minutes over medium heat.

13. Add chicken essence at this time to increase the taste.

14. Continue to collect the juice until thick.

15. Add the diced green and red peppers.

16. Bring to high heat until the green and red peppers are broken and discolored. Sprinkle with coriander and turn off the heat.

Tips:
After the local chicken is cut into pieces, it can be soaked in water and some cooking wine for a while, which can not only remove the excess blood, but also make the finished chicken taste more delicious...