[recognized Rice Killer] Curry Chicken Wing Rice

[recognized Rice Killer] Curry Chicken Wing Rice

1. Prepare the materials. (No black sesame seeds can be left)

2. After the chicken wings are thawed, chop them in half and wash them, add a little cooking wine, and pickle them with a little salt for about 5 minutes.

3. Peel the potatoes and cut into pieces.

4. Peel the carrots and cut into pieces, and cut the onions into small pieces.

5. Put a little oil on the hot pan and fry the chicken wings after the oil is hot.

6. Fry until the surface of the chicken wings turns yellow, add onions and fry until fragrant.

7. Add potatoes and carrots and stir fry.

8. Add enough water, the amount of water is slightly more than all the ingredients, after boiling, cover the pot and cook on low heat for about 10 minutes.

9. Put in curry cubes.

10. Bring to a boil on low heat and stir continuously with a wooden spatula until the curry is completely melted; just turn off the heat when the soup reaches the consistency you like, no need to add other condiments.

11. First take a bowl of rice and press it down a bit, then pour it on the plate, then pour the cooked curry sauce on the side of the plate, and sprinkle a few cooked sesame seeds on the rice.