Curry Chicken Leg Rice
Overview
The day before yesterday, Papa Bear saw the curry rice made by a netizen on our food world photo shoot, so he moved his index finger and said, let’s make it and eat it too, haha. However, the half of the seventh lunar month in Chaoshan is a medium-sized festival, and ancestor worship is indispensable. Therefore, the family has a lot of ingredients for the festival, and it was not finished until yesterday, so I postponed the practice of curry rice until today. By the way, I have benefited a lot since I registered the account of Gourmet World. I always wanted to post a blog recipe or something, but in the end I always didn’t have enough time to take photos and had to give up. Today is the first time. Please give me some advice from the masters!
Tags
Ingredients
Steps
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Materials are ready
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Wash and dice all the ingredients, remove the bones from the chicken legs, and keep them for soup
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Add the carrots and potatoes to the pan and stir-fry. Add oil to another pan and stir-fry the minced ginger. Then add the diced chicken legs and stir-fry until they change color. Pour in the diced carrots and potatoes and stir-fry together
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Pour in the chicken leg bone soup and cover the pot. At this time, stir-fry diced onions and green peppers in the same pot as the chicken legs. After frying, pour them into a large pot and cook together with the chicken legs and potatoes
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After the water boils, add the curry powder. I add three packets, mix well, cover and simmer
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Simmer until the soup is gone, add pepper, salt, chicken essence, and an appropriate amount of starch water to adjust the consistency, then turn off the heat
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It’s time to put it on the plate. This is for my eldest son. He wanted to make a duck, but when he made it, he didn’t know whether it was a duck or a chicken. I was so embarrassed
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One more
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This is for Father Bear~ Haha, after seeing this, my youngest son refused to eat his carrot and meat porridge
