Japanese Curry Rice
1.
Let me post a picture of the curry cubes I used. The taste is sweet. I always ate them when I was in school in Japan and I liked it. If you like to use, you can choose to replace it according to your personal taste. Where to buy: major supermarkets
2.
Chicken thigh meat is deboned and cut into pieces, if you use chicken breast, you can also, depending on which part of the meat you like
3.
Cut carrots, onions, and potatoes into equal-sized pieces (don’t cut too much) and set aside
4.
Preheat the pot, add salad oil or butter (I use salad oil, if you want a richer flavor, you can use butter). After the oil is hot, heat the chicken and stir fry. When the chicken 8 is mature, add carrots and stir fry for a while, then Put potatoes (because carrots are not easy to boil), do not put onions, put onions early and cook until they "disappear" at the end
5.
Pour water (1400ml) into the pot, bring to a boil on high heat, when the water is boiled, add onions, turn off the heat and slurp (simmer)
6.
Wait until the vegetables in the pot are soft, turn off the heat and put in the curry cubes (putting the curry cubes on the fire will make it easy to paste), wait until the curry cubes melt in the soup, turn on the low heat and cook for a while and turn off the heat.
7.
Wipe the plate dry, use a small bowl to buckle a bowl of freshly cooked rice, drizzle some cooked curry, and serve~~~
Tips:
1. Put onions last, because onions are easier to boil;
2. Be sure to turn off the heat and put the curry cubes on, and open the fire to put the curry cubes. The curry cubes sink into the bottom of the pot and make it easy to paste.
