|half of sth|
(coll.) egg white
Chilled chicken breast
|4 to 6|
light soy sauce
How to Make Chicken and Potato Curry Rice (for 3 people)
Chilled chicken breasts, not frozen, will taste a lot different
Cut the chicken breast into dice, a little larger than when you eat, after frying will shrink some, add ginger slices ginger, some wine, soy sauce, salt, an egg white, personal preference to add some pepper, stir well, put in the refrigerator to chill, start to prepare other ingredients, want more flavor, just leave it for a while Oh!
Cut onions, potatoes and carrots into small pieces, take out the diced chicken, fry the chicken in moderate amount of oil.
Sauté the onions until fragrant, add the potatoes and sauté again, then add less water than the potatoes, bring to a boil, cover and simmer until the potatoes are tender.
Add carrots, shrimp (personal preference) and cook until the water boils again, if the water dries up, then put some more, add 2 pieces of curry, keep the heat low, the curry pieces slowly melt, the sauce becomes thick, then add the cooked chicken and keep stirring.
Add some vegetables if you have any – you can also add broccoli or any other vegetables you like, and you’re done!