1. The chicken thigh pieces are washed to remove the blood, add salt, light soy sauce, cooking wine, green onions, and ginger, mix well, and marinate for 30 minutes (this time I used frozen boneless chicken thigh pieces in the supermarket, which is much heavier than fresh meat, so I added super More scallions and ginger, the result is a bit heavy on the finished product)
2. Potatoes and carrots cut into pieces (po owners don’t like onions, so there are no onions)
3. Pick out the scallion and ginger shreds. Stir the chicken over medium-low heat until it changes color and slightly burnt. Sprinkle with sugar and stir fry a few times.
4. Add potato pieces and carrot pieces, stir-fry on medium and low heat until the edges of the potato pieces become transparent; add salt, stir-fry a few more times, add water, and simmer for 3 to 5 minutes on low heat (depending on the size of the potato pieces)
5. Throw in the curry cubes, stir to melt (or use a small amount of hot water to melt), and simmer for 1 to 2 minutes.
6. Finally, the fire collects the juice! Load up!
Tips:A very simple meal, the description is cumbersome but it is easy to make.
Curry cubes are open shelves in ordinary supermarkets.
The little sugar added when the chicken is stir-fried is the soul!
