Curry Chicken

Overview

Curry chicken, mixed with rice and delicious!

Debone the chicken legs and cut into pieces, cook in a pot under cold water and rinse with warm water. Add three tablespoons each of cooking wine and light soy sauce and marinate for an hour. Heat oil in a pan, add a few pieces of rock sugar, melt the rock sugar and fry the chicken.
Fry until the chicken is golden brown and set aside. Add some oil and fry the carrots and potatoes until golden brown
Stir-fry chicken, potatoes and carrots together. Add two star anise, garlic and ginger and stir-fry together.
After frying for two minutes, add one bag of fresh milk, or two bags without adding water.
Second bag of milk
Put curry cubes
I put three pieces, if you have a heavy mouth, you can put four pieces
Cover the pot and simmer on low heat for twenty minutes
Add salt and onions and reduce the juice over high heat!
When the soup is thickened, take it out of the pot! The rice is on the plate and it tastes great!