Three Yellow Curry Chicken

Name: Three Yellow Curry Chicken
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Three Yellow Chicken; 75g curry; 1/2 onion; 1 piece potato; 1 carrot; 3 tablespoons Huadiao Wine

by Dazzling silk scarf

4.9 (1)

Favorite

8

Difficulty

Normal

Time

20m

Serving

2

Chicken Curry: Generally speaking, the curry is moderately appetizing and excessively irritated. In fact, the advantage of curry is that you can put whatever you want. You can add it as long as you like and cook it. This is the advantage of curry. There are also benefits: Curry is anti-cancer. Speaking of Indian food, everyone will think of curry. But did you know that curry is not only spicy, but also strong in disease resistance. Recently, the United States discovered that curcumin in curry can not only prevent skin cancer cancer cells from spreading, but also force them to self-destruct. Prior to this, other medical studies have also confirmed that curry is a cancer killer and has significant effects on breast cancer and rectal cancer. At the same time, the medical effect of curry is not limited to cancer, it can also prevent Alzheimer's disease; statistics show that India has the lowest prevalence of Alzheimer's disease in the world. If you are not afraid of spicy food, you might as well order a curry chicken or curry lamb next time you go to a restaurant to eat; it will refresh your stomach and be good for your health. In addition to losing weight, potatoes also have many benefits to the human body, so I won't say more. "

Ingredients

500g Three Yellow Chicken
75g Curry
1/2 Onion
1 piece Potato
1 Carrot
3 tablespoons Huadiao Wine

Three Yellow Curry Chicken

1. Prepare ingredients

2. Stir-fry the three yellow chicken with boiling water

3. Put in 3 tablespoons of Huadiao wine, after the water boils

4. Fill out the chicken pieces; cut potatoes, carrots into hob pieces, and onions into pieces

5. . Put the pickling salt into warm water and fully melt it

6. Put the potatoes in, soak them for 30 minutes (it can also remove the solanine at the same time), remove them. If, when you are cold dressing potato shreds (diced), soak it in white water for 30 minutes. When blanching, add a spoonful of vinegar or pickling salt, and the potatoes will be very complete. Also, when boiled potato wedges, be sure to have a low heat, because if the fire is high, the outer skin of the potato will burst, and if the inside is not cooked, the soup will become mushy.

7. In a separate pot, add a small amount of base oil, and add the blanched chicken nuggets

8. Add potatoes, carrots and onions

9. After stirring evenly, pour in hot water without any ingredients

10. After the pot is boiling, turn off the heat, put in the curry, and then turn on the heat after the curry is completely melted

11. Simmer for 10 minutes on low heat until the curry becomes a thick paste, turn off the heat, and the delicious curry chicken is ready.

Tips:
Scarf reminder: I use three yellow chickens, which will be cooked in a short time. If you change to beef and other ingredients, it is best to let the ingredients 8 mature before adding other vegetables.