How to make curry stewed chicken, how to make curry chicken

How to cook oyster sauce lettuce? Cut the chicken into cubes, add cooking wine and ginger to marinate for 10 minutes, add chicken to the oil pan, pour in the seasoning potatoes and stir well, and simmer in the pot for 20 minutes.

Cut the chicken into small pieces, dice the side dishes, stir-fry in the pan until golden brown, add salt, chicken essence, cover and simmer for 5 minutes, the soup is thick and remove from the pan.

To make chicken curry, cut the chicken thighs into pieces, add a spoonful of cooking wine and marinate for 10 minutes, heat oil in a pot, add the chicken pieces, fry until browned on both sides, add onions and stir-fry until fragrant. Add the potatoes and carrots and stir-fry, put the three spoons of curry sauce pure, add water to cover the chicken and potatoes, and simmer. Cook for about 8 minutes, the water is almost dry, the juice is collected and put on a plate, the potatoes are soft and glutinous, the chicken is tender, the sauce is thick, and the curry flavor.

It's in IndonesiaIndonesian cuisine is known for its multi-faceted design style to create exotic dishes, and the word "curry paste" comes from the Tamil word for "a lot of spices cooked together".

The Indonesian folk tale curry was made by Buddha Shakyamuni Buddha because the spicy food and aroma of the curry helped to cover up the fishy smell of beef, which was used to assist Europeans who did not eat pork, beef and mutton.

1. Make curry oil first; Heat the wok, put in 200 grams of soybean oil, when it is 60 percent hot, put in 100 grams of minced shallots, stir-fry the fragrance, then put in 50 grams of garlic paste and 250 grams of curry powder, stir-fry over low heat, when it is fried thoroughly, add water, mix well with a hand spoon, if you need to thicken the curry oil, you can use an appropriate amount of flour and water to mix thoroughly, add it to the curry oil, fry thoroughly, you can put it in a container, and set aside. Socks.

2. Pick and wash the fat and tender raw chicken, cut off the head, neck, tail and feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the backbone of the hungry back, and then cut the knife from the middle of the chicken's legs and breasts, and cut it into 4 pieces. Peel the yams, wash them and cut them into diamond-shaped pieces.

3. Heat the wok on the heat, put in soybean oil, when it is 70% hot, put in the chicken pieces over the oil, fry until the skin of the chicken pieces is tight and discolored, and then use a colander to remove and control the dry and return of oil.

4. Take a clean porcelain basin, add an appropriate amount of cold water, and then soak the chicken (the purpose is to prevent the chicken from changing color after being blown by the wind).

5. Heat the original wok, when it is hot, pour in the potato pieces, remove the fire when it is fried until it is tender yellow, remove the yams, pour it into the colander to control the dry oil, and pour out the remaining oil into the oil tank.

6. Leave a little soybean oil in the wok, heat it, put in the green onion and ginger slices and stir-fry, put cooking wine and chicken broth, then take the chicken pieces out of the water, put them in the pot, cover the pot, boil, change to low heat and simmer for about 20 minutes, and when the chicken is about to be crispy, put in refined salt. Curry oil, sugar, monosodium glutamate, simmer for another 10 minutes, at this time the chicken pieces have been crispy and flavorful, remove the chicken pieces with a colander and put them in a porcelain basin.

7. Pour the fried potato into the pot of curry marinade, simmer for about 7 minutes, remove it with a colander and put it in another container, and then pour the marinade of the curry chicken nuggets into a porcelain container.

8. After the chicken pieces are cooled, cut them evenly into about 50 pieces; Take 10 net porcelain bowls, put in the potato pieces, then match the chicken pieces and divide them, then add the chicken marinade, and put them in the refrigerator for safekeeping.

9. When eating, take out and heat, then add a little water starch to thicken, drizzle a little sesame oil, and then sprinkle sesame noodles.

Ingredients: chicken wings, potatoes, onions, carrots.

Excipients: oil curry, pepper, butteroil, coconut water, milk.

Method: 1. Cut the chicken wings into sections, add salt, pepper and cornstarch to marinate.

2. Cut the potatoes and carrots into cubes, and shred the onions for later use.

3. Fry the potatoes and carrots until they are cooked, and fry the fighting pieces in the remaining oil until golden brown.

4. Stir the onion shreds until fragrant, add the oil curry, salt, sugar and other seasonings.

5. Pour in chicken pieces, potatoes and carrots, and add an appropriate amount of water (milk) to cook.

Tips: 1. The raw materials do not consume much oil when fried, which can add fragrance and cook quickly.

Cut the chicken into small pieces, cut the side dishes into cubes, stir-fry in the pan until golden brown, add salt, and simmer for five minutes with the lid on the chicken essence.

How to make oyster sauce lettuce? Cut the chicken into pieces, add cooking wine and ginger to marinate for 10 minutes, put the chicken in the oil pot, pour in the seasoning potatoes and stir well, and simmer in the pot for 20 minutes.