Accessories: rice (steamed) 25g, onion 30g.

Seasoning: vegetable oil 15g curry 5g monosodium glutamate 2g salt 2g Chili powder 5g each.

The method of curry chicken diced soup:

1. Dice onion and chicken separately for later use;

2. Put the wok on the fire, put the oil on the fire, pour the chopped green onion and curry powder until it is burnt, pour the chicken soup to boil, add salt, monosodium glutamate and Chili noodles, and adjust the taste;

3. Put the diced chicken and rice into the soup and boil it. Cook over low heat until the rice is cooked. Bring the pot and put it in the soup bowl.

For more information about curry chicken soup, please see Mint.com Food Bank/Restaurants/Kaligiddin Hall.