Taji Pot Curry Chicken Rice

Name: Taji Pot Curry Chicken Rice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces carrot; 1 piece onion; 1 (slightly larger) potato; 8 Mushrooms (fresh mushrooms); 5 yuan Curry cubes; a little salt; Some Fresh soy sauce

by lulu on the way

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I have cooked curry rice countless times before, and it was the first time I cooked it in a Taji pot. In general, the tenderness of chicken wings is better than conventional practices. The chicken is tender and juicy, and the taji pot completely locks in the moisture of the chicken. It should be noted that a little water is added when putting the curry cubes at the end, so that there is more juice and the bibimbap is delicious.

Ingredients

2 pieces Carrot
1 piece Onion
1 (slightly larger) Potato
8 Mushrooms (fresh Mushrooms)
5 yuan Curry Cubes
a little Salt
Some Fresh Soy Sauce

Taji Pot Curry Chicken Rice

1. Cut carrots and potatoes into hob pieces and set aside

2. Slice fresh mushrooms for later use

3. Sliced onion and set aside

4. Remove the bones of the chicken wings, marinate in fresh soy sauce (30 minutes), and cut into small pieces for later use.

5. Put a little olive oil in the pot (you can also substitute other ones), stir-fry the carrots, onions, and mushrooms (you don't need to fry them.)

6. Put the vegetables on the bottom of the Taji pot, and put the marinated chicken wings on top. Cover the pot, bring it to high heat until water seeps out (about 10 minutes), simmer on low heat (about 8) minutes (about). Open the lid, add curry cubes (5 pieces), stir with water, and cook on low heat. Turn off the heat after stirring evenly to taste (be careful of potatoes when stirring, they are easy to mash)