Curry Chicken Block
By VicentaLakin
Chickens have a heavy smell and are not easy to cook, so cooking chickens with heavy spices is a way of eating, while cooking with pressure cookers saves time. It is common to make curry dishes, with curry flour, curry sauce and curry, each of which is used differently, and if not familiar with the method, either one or the first。
Recipe Recommendations
- pheasant nuggets 600 grams
- oil 20 grams
- curry powder 1 Pack
- salt 8 grams
- cooking wine 20 grams
- onion appropriate amount
- Jiang appropriate amount
Steps for Curry Chicken Block
1
Main supplements: chicken pieces, curry powder
2
Wash the rooster。
3
Pour curry into cold water and mix it evenly。
4
Roast chicken is cold water in the pot, and the ointment is removed for two minutes。
5
Pull it out, wash it over and over again。
6
Hot oil, put in the ginger onions。
7
Put it in the rooster。
8
Cook wine。
9
The fire goes up and the pot is evaporated。
10
Add mixed curry juice。
11
Burn it, put salt on it。
12
Put in the power pressure pan。
13
Burn it for about 30 minutes, and then you'll be out of the pot。
14
Load up, eat up。Curry Chicken Block Make Tips
1. The pressure cooker is prepared for reference purposes only, so that the chickens can be burned softly. Water, rinse, and cooking wine are all meant to remove the odor。