Japanese curry chicken and potato rice

Overview

I didn’t know what to eat, so I made some

Tags

• staple food
• home cooking
• japanese food
• chicken legs
• cooking wine
• japanese curry
• light soy sauce
• potatoes
• ginger slices

Ingredients

Steps

1. 1 Debone the chicken legs and cut them into small pieces, cut the potatoes into cubes, three pieces of Japanese curry, and some ginger slices, ready.

   

2. 2 Hot pan with cold oil

   

3. 3 First put on the chicken skin and fry for a while. Some people don't like to eat greasy chicken skin to avoid wasting it, so they fry the chicken skin for a while first, so that when it is done, the chicken skin will not taste so greasy and will be fragrant.

   

4. 4 Fry the chicken skin until it becomes firm and fragrant.

   

5. 5 Ginger slices

   

6. 6 Add the chicken pieces and fry until they change color

   

7. 7 Pour in a little cooking wine and stir well. Then add an appropriate amount of light soy sauce to enhance the flavor.

   

8. 8 Add water and bring to a boil over high heat.

   

9. 9 Then add potato cubes and curry cubes and simmer together.

   

10. 10 Simmer for about twenty minutes

    

11. 11 The soup is ready to serve when it feels thickened.

    

12. 12 Pair it with a bowl of rice and garnish it a little, it's delicious and pretty.