Potato Curry Chicken Rice
by Tenny
Favorite
Difficulty
Easy
Time
30m
Serving
3
The material is full and tastes good!
1. Wash the required materials, dice potatoes and carrots, chop onions, and prepare minced ginger. Cut chicken wing roots (drumsticks) into pieces and soak in a little salt and water for 10 minutes.
2. Put oil in a pan, pour in chopped onion and ginger on low heat, stir fry until fragrant, then add chicken and stir fry, pour in a spoonful of cooking wine, stir fry until chicken is discolored, then add carrots and potatoes and continue to fry for 3 minutes.
3. Add half a bowl of water to the pot, cover the pot to a boil over high heat, remove the foam, and cook for 10 minutes.
4. Turn off the heat and add 4 pieces of curry. When the curry is completely melted, stir evenly. Bring to a simmer for 6 minutes. Turn off the fire.
Tips:1. The roots of chicken wings are not easy to cut, so cut off the chicken and leave the bones with a little meat in the pot directly;
2. During the cooking process, the amount of soup depends on personal preference and can be adjusted by adding water in the middle;
3. After adding curry, stir frequently to prevent sticking to the pan.
