Curry chicken leg rice
Ingredients: potatoes,onion,curry pieces
- slightly spicy
- simmer
- half an hour
- simple
Steps for Curry chicken leg rice
1
Cut the potatoes into pieces and set aside
2
Cut onions into slices and set aside
3
Rinse the chicken legs and make a few cuts on the thick areas of the meat. Generally, two cuts on the chicken legs will be enough. Three cuts will be more convenient to taste.
4
Put the boiled chicken legs into the pan with cold water, add ginger slices, dried peppers, and star anise to blanch the chicken legs to remove blood. Rinse the blanched chicken legs with cold water for later use
5
Put oil in a wok, heat the oil, add onions and potato slices, stir fry
6
Then put the chicken legs into the pan
7
Pour in the right amount of boiling water, and the amount of water should cover or be flush with the vegetable noodles
8
You can use two curry pieces for a small box. I use the gold medal curry, the kind in two boxes. Use a knife to chop the curry pieces.
9
Add the chopped curry pieces and turn the heat to a low level
10
Gently stir the curry pieces until all the curry pieces melt
11
Cover the lid and simmer slowly over low heat for 15-20 minutes, turning it from time to time to prevent the bottom from being burnt and to allow the chicken legs to taste evenly. When it feels like it's about the same time, turn on a high fire and collect the soup. Just make it thick to the extent you like it.
12
Use a heart-shaped mold to press out a caring rice ball
13
Pour it on with rich curry, it's really delicious!