Japanese chicken curry
By VicentaLakin
This one was taught by a black and deadly Japanese when he was a backpacker on the Australian farm, not a restaurant version, more like Japanese family. A simple version of Japanese curry chicken, delicious, easy to make. In cold winters, rice with short rice from the United States or rice from Japan is eaten and warmed. The main problem is to buy Japanese curry。
Steps for Japanese chicken curry
1
That's the material2
The chicken I chose was corn-fed, ground-breeded chicken. If you're lazy, you can buy chicken chest. It's better to cut, but it really doesn't taste like chicken。3
The chicken leg, though tasted better, was a real problem。4
Better get to the skin, or it's a little greasy. It's not about eating chicken skin。5
Potato chertin, then water-bulbed and wash away the extra starch. I use water to wash white potatoes. You can pick red potatoes if you like. Carrots and onions are also cuttin'。6
After the onions are pumped, it's almost soft. Fire out the onions and the nutrients inside。7
The chicken leg is then fried, the chicken is white, the carrots and potatoes are put on and the water is released with a slight turnover. The water boils and it floats。8
This solid Japanese curry is divided into four flavors, depending on the degree of spicyness, and four taste packagings have different colours. I'm using medium-sized spicy, Japanese can't eat spicy, and it's just a little spicy. So you can't eat spicy. There are two plates in a big box of medium size. Each plate can be made into four pieces. Depending on how much cooking and personal taste it adds. It's like three bucks. The more you put, the more you get。9
Put the curry in the water and turn it off. It's got to keep mixing. Otherwise, the curry might not open a piece。10
Turn the fire slow and stew. Usually the edges of potatoes are almost clear。11
It's only open when you have a nice platter. Just pour it on rice at home。12
You can eat with some chili sauce if you like。Japanese chicken curry Make Tips
It's a constant mix, even after the curry has been melted, and every few minutes before the bottom is covered. It has nothing to do with the pot. Not a sticky pot. This is mainly due to higher estimates of the starch content。