Curry Rice-refreshing and Tender Version
1.
Cut carrots, potatoes, and shiitake mushrooms into pieces.
2.
Put the cut carrots, potatoes, and mushrooms in a boiling pot, add a small spoonful of salt, soak the ingredients with water, boil the potatoes and carrots on a low fire until they are soft.
3.
Use the time to cook potatoes and carrots, and cut the onions and green peppers into small pieces.
4.
Cut the chicken breast into small pieces and marinate with light soy sauce and cooking wine for 20 minutes.
5.
I don’t like curry cubes that are too strong, so I used half of the curry cubes. Those who like strong flavor can increase or decrease according to their own preferences, but this is salty, so don’t add salt if there are too many.
6.
Add oil to the wok, heat up, take the onion shreds and add the five-spice powder to the pan.
7.
Add the marinated chicken breast and stir fry until the color changes.
8.
Add soft boiled potatoes, carrots and mushrooms, including the soup just boiled with these ingredients.
9.
Add green pepper and onion and stir fry evenly.
10.
Add the curry liquid.
11.
The hard-to-boil soft potatoes and carrots are already cooked, so all the ingredients are evenly coated in the curry sauce and ready to be out of the pot. A delicious curry rice with rice. Ps: As chicken breasts become hard and firewood after cooking for a long time, this method can keep the chicken breasts fresh and tender to the utmost extent.
