1. Prepare materials
2. Separate chicken thighs and flesh
3. Cut chicken thighs into pieces. Marinate for 15 minutes with 1 tablespoon of salt, 1 tablespoon of cooking wine, and a little black pepper.
4. Cut vegetables for use
5. Heat the oil in the pan
6. Pour the chicken pieces and stir fry
7. When the chicken is fried until golden brown, pour in the vegetables and stir fry~
8. Pour the cooking wine and continue to stir fry~
9. Pour in hot water, the amount is level with the chicken~
10. Pour the curry paste and stir a little
11. Cover the pot and simmer for ten minutes!
12. Pour the green beans and cook for another three minutes, then it will be out of the pot
Tips:1. The curry paste is already well-tuned and salty, so there is no need to add salt in the cooking process.
2. The chicken is already delicious, so there is no need to add chicken essence or MSG.
3. You can keep as much of the soup as you like. Personally, I don’t think it’s better to keep it dry. Keep a little bit for bibimbap.
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