1. Use shredded ginger, cooking wine, and starch to marinate for 2 hours. You can add flavorful soy sauce according to your taste, but I didn’t add it. The curry chicken meat should not be too dark.
2. Carrots, lettuce, zucchini, green peppers, shiitake mushrooms, dried tofu, potatoes, diced and set aside
3. Carrots, lettuce, zucchini, green peppers, shiitake mushrooms, dried tofu, potatoes, diced and set aside
4. Carrots, lettuce, zucchini, green peppers, shiitake mushrooms, dried tofu, potatoes, diced and set aside
5. When the oil is hot, pour in the chicken cubes, stir fry until the color changes, shovel out and set aside
6. Pour the oil. When the oil is 60% hot, add the garlic and onion and stir fry to get the fragrance
7. Short-term, stir-fried until it changes color
8. Stir fry for 3 minutes
9. Stir fry for 3 minutes
10. Add shiitake mushrooms and dried tofu and continue to stir fry for 2 minutes
11. Just add water to the vegetables
12. With salt
13. Half a spoon
14. Half a spoon
15. A spoonful
16. Cook for about 10 minutes until the dishes are soft, then add curry powder. The curry powder is easy to stick to the pot, so it needs to be changed and stirred.
17. Press the rice in a small bowl, turn it over onto the plate, and scoop the curry chicken aside.
