1. The chicken thighs are prepared in advance. Choose whole chicken thighs to deboning, marinate with a little salt and black pepper for half an hour, add green onion, ginger, garlic and bake them in the oven. If there is no oven, use about 15g of oil to fry them. Let cool and set aside.
2. Peel and cut potatoes and carrots into small pieces for later use. It is recommended that the amount of potatoes is more than that of carrots, so that the special taste of carrots will not be dominated by the special taste of carrots.....
3. Cut half an onion, silk or rectangular slices are fine, set aside
4. Cut it the way you like!
5. In a hot pan, add about 10g corn oil (other vegetable oils are also available), first add the onion, ginger, garlic and fry until fragrant, then add the potatoes and carrots, stir fry for about 3-5 minutes, then add the chicken
6. Add the chicken and stir fry for a while, then pour in the water, just after the ingredients are gone! Wait for it to boil!
7. Cook on medium heat for about 10 minutes (potatoes must be softened), then add milk and stir!
8. After adding the milk, you can put the curry cubes in a stir (I like a lighter taste so the amount of curry is small, if you like a strong one, you can add three or four cubes), turn to low heat and continue to stir until the curry is thick and can be covered Live the main ingredients!
9. After turning off the heat, add half a teaspoon of salt (chicken and curry are both salty!) and add a spoonful of light soy sauce. After the seasoning is complete, put it on a plate with rice, and you're done! (I only eat multi-grain rice instead of white rice, so my staple food is composed of black rice, brown rice, barley seed and a small amount of white rice)
Tips:Before making the chicken drumsticks, be sure to soak them in cold water. Remember to remove the chicken skin when deboning, because the calories are too high; if you are a staple food, I still hope you can eat more whole grains! It's delicious!
