Potato Curry Rice
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the chicken wing roots, chop them in half, add cold water to the pot, add cooking wine and ginger to blanch, then remove and drain the water.
2. Wash potatoes and carrots, peel them, cut them into palatable chunks or hobs, half an onion, and cut into large slices.
3. Pour a little oil in the pan, heat it up, pour in ginger and onion and stir fry until it is fragrant.
4. Pour in potato and carrot cubes and stir-fry evenly.
5. Pour in the blanched chicken wings and stir fry evenly.
6. Add appropriate amount of boiling water, simmer for about 20 minutes over medium and low heat. (If you like to eat thinner, add more water, the soup will become thicker after adding curry)
7. Add the curry cubes and cook until the curry melts and the soup thickens. Add or not add salt according to your taste.
8. Put some potato curry into a deep dish.
9. Wet the panda mold, put it in the steamed rice, and place it on the potato curry.
10. Use seaweed to press out the facial features and limbs.
11. Assemble the facial features and limbs, and then add some potato curry.
