Curry Chicken Cutlet Rice

Chicken breast or drumstick, wash away the blood and chop loosely with the back of a knife

Add salt, sugar, cooking wine and black pepper and marinate for more than 15 minutes

While the chicken is marinating, start cooking the curry. Cut the carrots and potatoes into cubes, slice the onions, and cut the mushrooms into quarters

Heat oil in a pan, add onions and millet and stir-fry until fragrant, then add peas and mushrooms and stir-fry for 3 minutes

Add potatoes and carrots and stir-fry briefly, add curry cubes and boiling water, bring to a boil over high heat, then turn to medium heat and simmer for 15 minutes

Marinate the chicken and coat it evenly with fried flour (use whatever flour, starch, shortening powder you have)

Soak the flour-coated chicken in water for a few seconds, take it out and then coat it with a layer of fried flour (this is what Jingfeng learned when he worked part-time in a fast food restaurant, and it can make the chicken steak taste tender and juicy)

Heat oil in a pan to 180℃, deep-fry the chicken steak until golden brown

Cut the fried chicken steak into cubes and wrap it in seaweed. Place it on the rice and serve it with curry (I forgot to cook the rice~)

Finished product ~

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