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1. material
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2. Curry cubes
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3. Wash the drumsticks and remove the bones.
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4. Rinse the chicken thigh with blood and water, cut into small pieces, and marinate for half an hour with cooking wine, soy sauce, black pepper powder, appropriate amount of curry powder, a small amount of salt, oil, and sugar.
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5. Peel the apples and crush the pulp with tools, preferably puree, because time is limited, this time only crushed. Cut carrots, potatoes, and onions into pieces.
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6. The marinated chicken is evenly coated with a small layer of gorgon powder and fried on high heat until the surface turns yellow. Don't fry it too old.
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7. Fried chicken
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8. Carrots and potatoes do not need to be deep-fried, as long as the surface is yellow.
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9. Put a proper amount of oil in the pot, add the onion and fry until fragrant, then add the curry cubes (the onions do not need to be fried), fry the curry cubes on a low fire and add the apple puree, slowly fry the water and add water to the wok. It will be more fragrant with the broth. Then add milk and increase or decrease the amount according to personal taste.
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10. Add potatoes, carrots, and chicken nuggets, and simmer for 15 minutes until the soup thickens. Because the salt, spice, and consistency in the curry cubes I bought were all sufficient, no seasoning was added. If it is not thick enough, water starch can be added.
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11. Served with a bowl of rice, start eating!
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12. Let's share the chicken leg deboning. You need a pair of kitchen scissors. From the back side of the chicken leg, which is the side with the most meat at the red line, completely cut off the bone.
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13. Cut all the tendons connected to the bone in the circle of the red thread on the upper end of the chicken leg, taking care not to cut the small bone.
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14. The cut muscles came off with a gentle pull.
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15. Cut the ribs in the red line again and you're done!
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16. Shave the flesh.
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