Curry chicken rice bowl, so delicious that I can’t stop eating
Overview
I feel a little tired of eating home-cooked food all the time. Just before, my aunt came home and made curry chicken nuggets, and there was still half of the curry left. I remembered that I ate two big bowls last time and felt a little greedy, so I decided to make curry chicken nuggets to improve my life. After it is done, eat it while it is hot and it will go very well with rice. It’s great!
Tags
Ingredients
Steps
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Cut the chicken breasts into cubes, then add salt, chicken essence, MSG and dark soy sauce to the diced chicken and marinate for about 10 minutes (it’s best to add a little onion, ginger and garlic when marinating to add flavor, it’s okay if you don’t add it). Then, dice the potatoes, carrots, and cucumbers, and set aside.
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Heat oil in a pan, heat the oil to about 70%, add diced chicken and stir-fry.
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Then put the potatoes,
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Add diced carrots, and then add a little fresh or soy sauce for color, and an appropriate amount of salt
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When the stir-frying is almost done, pour water until it covers the vegetables, and then add the curry.
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When the vegetables are almost juicy, add diced cucumbers, then add chicken essence and MSG, continue to stir-fry, taste the saltiness by the way, and decide whether to add salt based on the taste
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Finally, turn off the heat and pour it out. The soup is almost gone. The potatoes are soft and delicious with the curry flavor. The diced cucumbers are crunchy. It is delicious whether mixed with rice or noodles.
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I prefer to mix noodles, just have a bowl, and eat them first as a courtesy. I feel like a secular person who values taste, and I miss the days of eating garlic when I was a child.
