1. Prepare all the ingredients and wash the vegetables. You only need half of the three yellow chickens.
2. Cut potatoes, carrots, onions, and mushrooms into almost even pieces. Chop small red peppers and dice ginger.
3. Cut the three yellow chicken into small pieces, add cooking wine, soy sauce, and a little salt, mix well, and marinate for 10-15 minutes.
4. Put the oil in the hot pan, add the crushed red pepper and ginger and simmer in the pan. Turn off the fire halfway and use the oil temperature to heat it naturally. It will be more fragrant and beautiful in color, and it will not be easy to paste the pan.
5. Turn the heat back on, add the marinated chicken nuggets, and stir fry for a while until the chicken turns color.
6. Put the onion cubes and fry them to create a fragrant flavor.
7. Add the mushrooms and stir-fry evenly.
8. Finally, put the carrots and potatoes into the pot and stir fry for a while.
9. Pour hot water, the water has covered all the dishes.
10. Cover the pot and simmer on medium heat for 15-20 minutes.
11. After 15-20 minutes, uncover the lid and add the curry cubes. You don't need to cover the lid again at this step.
12. Turn the spatula from time to time to help melt the curry on the one hand, and avoid the soup pot on the other.
13. Change to high heat, collect the juice, add a little chicken essence and salt to taste before cooking, and it's OK~
14. You're done, install! It's delicious as a single dish, or when it is poured directly on rice and turned into curry rice.
Tips:This chicken curry is actually relatively simple, without any tricks. The main thing is that the vegetables should be cut evenly. Fresh whole chicken will be more fragrant. Of course, you can also use chicken legs or chicken breasts. No need to add too much seasoning.
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