Hokkaido Style Vegetable Curry

Name: Hokkaido Style Vegetable Curry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Chicken thigh; 1 piece eggplant; About 10 Sword Beans; 1 piece Pleurotus eryngii; 1/2 root carrot; 1 cup milk; Some Yogurt; Some Sweet and spicy curry powder

by Blue Crystal Ling

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Curry is like a fake Indian dish. The hotter the day, the more you have to eat it. Only when you sweat it, it is called detoxification and beauty.
Japanese people who have a light taste eat curry, naturally it shouldn't be too spicy, and there are different special seasonings for making curry in different parts of Japan. For example, people in Osaka like to put a spoonful of Okonomiyaki sauce. Many families in Tokyo like to put apple mash and banana mash, and Hokkaido’s characteristic is to put a small amount of yogurt.
Today, let’s try the Hokkaido-style vegetable curry with plenty of vegetables. "

Ingredients

150g Chicken Thigh
1 piece Eggplant
About 10 Sword Beans
1 piece Pleurotus Eryngii
1/2 root Carrot
1 cup Milk
Some Yogurt
Some Sweet And Spicy Curry Powder

Hokkaido Style Vegetable Curry

1. Prepare the ingredients.

2. Cut chicken thighs with skin, cut pleurotus eryngii and carrots into hob pieces, cut eggplant into thick crescent slices, and cut green beans into 3cm sections.

3. Do not put oil in the pan, put the chicken nuggets, and stir up the oil on low heat.

4. Stir until the fat overflows, the chicken skin is golden brown, and the chicken nuggets are ready for use.

5. Fry the eggplant with the oil in the pan.

6. Fry the eggplant with the oil in the pan.

7. In another pot, boil hot water, add a little salt, and blanch the beans.

8. Put carrots and eryngii mushrooms in a wok and stir fry.

9. Add chicken, pour in the appropriate curry powder according to your taste.

10. After stir-frying the aroma, add a cup of milk, a cup of water, and bring to a boil.

11. After cooking for 5 minutes, add appropriate amount of yogurt, add hot cooked beans, and serve.

12. Japanese curry is naturally eaten with rice. Pour it on the rice, eat it.

Tips:
1. It is better to cut the chicken nuggets into a bite size, which is easy to be cooked and not easy to grow old.

2. When the eggplant is over-oiled, first touch the skin side to the bottom of the pot to fix the color on the one hand and not absorb the oil on the other hand.

3. Carotene needs oil to be released, so it must be fried.

4. Sword beans must be cooked, unripe is poisonous.

5. The curry powder I bought is quite salty, so I didn't put salt in it, so please add it as appropriate.

6. Hokkaido curry needs a bit of soup, not the thick traditional curry, or a little bit more than ordinary water soup, so don't thicken it.