Curry rice - refreshing and tender version
Overview
When making curry rice, it is best to use chicken thighs, but my knife skills are not very good, so it is very laborious to remove the chicken thighs every time. The taste of chicken breast is not very good, but after repeated tests, I still used chicken breast to make a tender and delicious curry rice.
Tags
Ingredients
Steps
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Cut carrots, potatoes, and mushrooms into cubes and set aside.
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Put the cut carrots, potatoes, and mushrooms into a cooking pot, add a small spoonful of salt, and water to cover the ingredients. Bring to a boil over high heat, then cook the potatoes and carrots over low heat until soft.
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While the potatoes and carrots are cooking, chop the onions and green peppers into small pieces.
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Cut the chicken breast into small pieces and marinate with light soy sauce and cooking wine for 20 minutes.
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I don’t like the curry cubes that are too strong, so I use half of them. If you like the curry cubes more strongly, you can increase or decrease the curry cubes according to your preference. But this one is salty, so don’t add salt if it’s too much.
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Add oil to the wok, heat it up, add shredded onions and add five-spice powder to the wok.
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Add the marinated chicken breast and stir-fry until it changes color.
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Add the boiled potatoes, carrots and mushrooms, including the soup in which these ingredients were cooked.
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Add green pepper and onion and stir-fry evenly.
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Add curry liquid cubes.
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Because the potatoes and carrots, which are more difficult to cook, have already been cooked, all the ingredients can be evenly coated with the curry sauce and ready to serve. Pair it with rice to make a delicious curry rice. Ps: Since chicken breasts will become hard and woody if cooked for a long time, this method can keep the chicken breasts fresh and tender to the maximum extent.
