Curry Chicken Soup
1.
Dice the onion, cabbage and bell pepper. Mince garlic.
2.
Wash the drumsticks, remove the skin and bones, cut into small pieces, use pepper, salt, and stir well. Marinate for ten minutes.
3.
Heat the pan with cold oil, stir-fry the minced garlic, pour in the chicken thighs, and fry to change the color.
4.
Pour in an appropriate amount of boiling water, bring to a boil, add onions, cabbage, and bell peppers in turn.
5.
When the chicken is cooked through, pour the curry into small pieces.
6.
Stir gently with a spoon, and when the soup is almost harvested, add an appropriate amount of salt. Can be out of the pot.
Tips:
Patients with gastric ulcer should not eat curry. It is best not to eat during the medication.