Curry Chicken
Curry Chicken
Curry Chicken 日式咖喱鸡肉饭
📋 Ingredient List
| Ingredient | Amount |
|---|---|
| chicken | Chicken breast or chicken legs are fine, the amount depends on the individual |
| milk | 1\3 bag about 80ml🥛 |
| potatoes | 1 large or 2 🥔🥔medium |
| Non-stick pan |
🧂 Seasonings
- curry
- scallion
👨🍳 Cooking Steps
Step 1: Cut the chicken into small pieces and marinate it: 1 spoon of cooking wine, 2 spoons of light soy sauce, a little scallionsgingers salt, and then cornstarch evenly (add a little less salt because the stewed curry will have enough flavor later otherwise it will be too salty) Note: The chicken slurried with cornstarch will be very tender and taste good. If you don’t catch the cornstarchchicken, it will taste bad. If you don’t like fat, just buy chicken breasts! Marinate for about 20 minutes.
Step 2: Cut the carrot into small pieces. 🥕How much to add depends on personal taste. Note: Carrots are cut a little smaller than potatoes.
Step 3: Cut potatoes into cubes. 🥔It’s especially delicious. You can add more. The potatoes will melt when stewed, so don’t cut them too small, otherwise they will become smaller or even disappear after stewing. (Note: The cut potatoes need to be placed in water, firstly to extract the flour, and secondly to prevent them from turning black)
Step 4: Put a little oil in the pot, put the diced potatoescarrot into the pot and stir-fry, the carrot will also be more nutritious. When you see the potatoes are golden brown on the surface, it’s ready. Dish them out and set aside. Add a little oil to the bottom of the pot and put onion into shreds. The onion will basically melt when stewing later but it is used to enhance the flavor of the soup. Stir-fry over low heat to bring out the sweetness, then add the marinated chicken and stir-fry until the chicken changes color. Then add all the potatoes carrot that you just fried. I didn’t buy onion at home today, so I didn’t put it in. Please be careful when onion is fried.
Step 5: Then pour cold water into the pot and foam all the ingredients. Don’t add too little water, just enough to cover all the ingredients. The final soup is the soul! Cover the pot until the water in the pot boils! While waiting for the water to boil, you can put the curry cubes you are going to use in a small bowl and break them into small pieces. At this time, the water is almost boiling. You can see that the water in the pot is already boiling. Turn to low heat, pour the broken curry pieces into the pot and start simmering the curry. (Cold water means raw water, not cold plain soup or broth.)
Step 6: Cook over low heat and the flavor will slowly come in. You can cover it and be careful to stir it from time to time. Because it likes to be mushy, it is recommended to use a non-stick pan. . . After cooking for a while, poke some potatoes and try them, they should be cooked through. This process takes about 10 minutes.
Step 7: The stew is almost done. The soup is boiling and the dududu is bubbling. Now it’s time to collect the juice! Here’s an exclusive tip for collecting the curry: when collecting the juice, change the heat to high and add a little milk, which is equivalent to the effect of Japanese coconut milk and can make the curry richer and more delicious. (It is the emulsification effect that makes the curry soup taste richer and richer). Pay attention to the amount of milk: don’t put too much!
Step 8: In the end, the color and consistency are about the same, with more soup left! ! ! ! You can add a small spoonful of peanut butter to enhance the flavor (you don’t have to! Note that the amount is only a small spoonful! A small amount like a coffee spoon, ❌ does not add peanut butter to make you eat it, but like milk, it enhances the taste! The taste level will be richer and richer, this is an improvement step! Novices should not use it.
Step 9: At this time, the whole house is filled with the fragrance of curry~ (Put a bowl of rice into it, sprinkle some sesame seeds!! Add two broccoli bouquets to garnish, and take it out of the pot! The soup you made is thick with enough ingredients!!! After it is done, there will be no problem with the curry rice outside. It is not at the same level as you know 😜ོ
Step 10: Using simple ingredients and reliable recipes, even a novice in the kitchen can make it taste like a chef! Press to zero failure! ! Be sure to make more rice! ! ! ! Every time I make curry, I eat a lot🍛🍛🍛🍛🍛🍛🍛
Step 11: ㊙️Add a picture to kill the chicken‼ ️This was taken today when I was marinating chicken tenders. The same goes for diced chicken: cut into cubes, pour some light soy sauce, scallions flowers, cooking wine, and then sprinkle with cornstarch (usually cornstarch at home, but others can also be used) 💆🏻♂️Catch and catch! Leave it for 20 minutes and then you can take the next step🔜
💡 Pro Tips
1️⃣ You can buy 250 ml of pure milk that can be drunk directly from the supermarket. Use about 1/3, not too much! ! It is mainly used to collect the juice. You can add a little bit in two times during the cooking process to make the soup thicker and more delicious. (Putting milk is more homely, and using coconut milk is more authentic, of course you can pull it) 2️⃣Exclusive little secret: milk to reduce juice &peanut butter to enhance flavor! (Improvement link, if not, ignore it, don’t add a big spoonful, otherwise please bear the consequences) 3️⃣ Use cold water for stewing, it tastes best! (Some recipes use soup broth, ❌I don’t recommend it) 4️⃣About curry cubes🍫A certain cat has a 100g box for about 10 yuan, they are lumps and not curry powder🙅🏻♂️. . Except for adding a little light soy sauce when marinating the chicken, there is no need to add soy saucesaltsugar and other seasonings in the whole process because the curry contains salt and other seasonings and is already very salty! ! 5️⃣This is a curry recipe with rich soup. If it is still very thin and light when made, there is no other reason except that there are too few curry cubes and too much water. 6️⃣currybeef! 🙅🏻♂️Don’t refer to the chicken recipe, 🐮Beef is much more complicated and needs to be stewed in advance. It’s not a quick dish to use in a pressure cooker. Don’t use those currybeef recipes that just put them in the pan and stir-fry them and then put them on the plate →_→ 7️⃣ You need to add oil when frying, and you need to add water when steaming, otherwise it will burn the pan; how much chickenpotatoes should be cut depends on the belly size. If you like the ingredients, add more, if you don’t like it, reduce the amount. If it is salty, add water to lighten it. If it is salty, add water to lighten the ingredients, etc. I suggest you ask Du Niang. 8️⃣ My favorite is the Japanese flavor. If you like a rich milky flavor, you can add cheese, cheese, green peas. If you like Thai style, you can also add diced apples. You will get different flavors🌸🌸💘 9️⃣ Fangzi has tried his best to be as detailed as possible. Since I am not a professional kitchen operator, I don’t have much time to reply. I tried my best to write it in detail. Thank you for your support🙏🏻🙏🏻. In addition, unlike baking wood, there are precise grams. The choice of ingredients depends on personal taste and needs to be tried and mastered by yourself! 🔟Thank you all for your support from the bottom of my heart. Thank you to the babies who have been doing this for many years. We have grown together in the past ten years!
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