Hokkaido Soup Curry
1.
Collection of vegetable materials.
2.
Spices: curry cubes, ginger, garlic, bay leaves.
3.
Debone three chicken legs.
4.
Use a meat hammer or fork to dazzle the front and back of the chicken thigh steak for convenience.
5.
Spread the chicken thigh steaks with salt, pepper, and oil, and marinate for half an hour.
6.
Cut the vegetables into pieces and set aside.
7.
Puree an apple and half a carrot (the remaining carrots are cut into pieces for soup).
8.
From the pan, add the ginger and garlic in the oil and stir fry until fragrant. Then add the potato cubes and carrot cubes, stir-fry for a while, add an appropriate amount of water and wait for the water to boil, add curry, carrots, apple puree, and bay leaves to simmer.
9.
Deep-fried and marinated the chicken thigh steak, with the skin on the surface for about three minutes, and the reverse side for about three and a half minutes.
10.
Fry the colored peppers and mushroom oil for one and a half minutes and set aside.
11.
The ingredients after frying are set aside.
12.
When the curry soup is boiled until thick, add the right amount of tomato sauce, oyster sauce, sugar, and salt to taste.
13.
Cut the fried chicken drumsticks into pieces and put them in a bowl. Add the pre-fried bell peppers and curry soup ingredients. A bowl of Hokkaido soup curry is completed, sprinkled with a small spoonful of chopped basil, which is fragrant and delicious.
Tips:
1. Vegetables can be replaced or increased or decreased according to your preferences.
2. Apple puree and carrot puree increase the consistency and sweetness of the soup, so you can skip it if you don't like it.
3. The amount of curry cubes should be increased or decreased according to the amount of soup and your own preferences.
Buy on JD
Buy on Amazon
