Hokkaido on The Tip of Your Tongue, The Soup is Rich in Flavor, and You Can Serve Three Bowls of Rice!
1.
Remove the bones of the chicken legs, add white pepper and 0.5 spoons of salt, and marinate for 20 minutes
2.
Add 1 tablespoon of vegetable oil to the pot, add the chicken legs and fry until golden on both sides
3.
Add the remaining oil in the pot and minced ginger and garlic
4.
Then add curry paste, curry powder, tomato paste, seafood soy sauce and basil
5.
Stir-fry and pour in some water, add the chicken legs to a boil, turn to a low heat and cook for 40 minutes
6.
Wash all kinds of vegetables and cut into pieces, add 1 tablespoon of vegetable oil to mix evenly
7.
Put it in an air fryer at 200 degrees. Turn on the fryer every 10 minutes to take out the fried vegetables. You can also roast them in batches. First, roast potatoes, pumpkin, which are not easy to cook, and then roast broccoli, corn shoots, which are easy to cook. Add 1 tablespoon of salt five minutes before the chicken comes out of the pan, and pour it on the fried vegetables after cooking.
Tips:
A variety of roots, mushrooms and vegetables can be used in this dish as long as you like, but leafy vegetables are best not to be used. If they are prone to water, you can use a frying pan to fry the vegetables, which will be more fragrant. ~
Don’t put too little soup. I like to drink this soup the most. It’s delicious when you scoop it up. The rice is also super delicious~
