1. Prepare 3 raw eggs, 2 salted duck eggs, 1 songhua egg and a bowl of green onion and ginger water. Cut the salted duck eggs and preserved eggs as shown in the figure.
2. After spreading vegetable oil in the container, place the salted duck eggs and songhua eggs, stir the egg liquid, add 2 tablespoons of water starch, and beat evenly
3. Pour into the container and wait for the drawer
4. Prepare 3-4 drumsticks, half an onion, a small bowl of corn kernels, some dried chilies, garlic, coriander, and a cup of rice
5. Remove the bones of the chicken legs, cut the chicken legs into pieces, sprinkle some salt and marinate for a while
6. Cut the onion, garlic, and dried chili, rinse the rice, and drain the water
7. Wash the pot, wipe off the water and heat it, put in the marinated chicken drumsticks (the side with the skin first). After a few minutes, the drumsticks are turned over and the chicken skin is golden brown.
8. When the other side is also fried to golden brown, serve it for later use. After the chicken legs are fried, the oil of the chicken legs will remain in the pan. Use it to fry the onions, garlic and dried peppers.
9. When the onion is golden brown, add the corn kernels and stir fry, then add the rice
10. Add a spoonful of curry paste (curry powder), mix well, and pour a little white wine (you can leave it alone)
11. Mix well and add water (because the rice has already been fried, you don’t need to add too much water, just before the corn kernels are good), put in the fried chicken drumsticks
12. Bring to a high heat, put in the steamer, put the three-color steamed egg liquid, cover, I use the airtight cover method, suitable for low-fire simmering
13. About 15 minutes, turn off the heat, do not remove the lid, continue to simmer for about 10 minutes, start the pot, the perfect steamed egg
14. Perfect dripping two dishes in one pot, perfect curry chicken drumstick rice
15. The three-color steamed egg is demoulded smoothly, just cut the diamond block and put it on the plate.
