1. Chicken leg boneless
2. Use the loose meat hammer to hit the front and back, and use the back of the knife if there is no hammer.
3. Add Orleans powder, salt, sugar, dark soy sauce, green onion and ginger to the chicken thigh
4. Refrigerate and marinate for 1 hour, spread flat on a baking tray, brush with oil, and bake in the oven at 200 degrees for 25-30 minutes.
5. When the chicken is mature, make the curry soup and change it to the side dish.
6. Put oil in the pan and stir-fry the side dishes.
7. Add boiling water, uncooked vegetables, bring to a boil over high heat, simmer over medium heat.
8. Add curry powder, salt and a little sugar to taste. The Tumbler brand I use is good in taste and color.
9. Concentrate the soup.
10. Rice buckled on the plate
11. Roasted chicken drumsticks out of the oven
12. Cut into pieces next to the rice.
13. Pour a thick curry sauce...I can handle this big portion by myself.
