Ingredients: a bag of green curry seasoning; A chicken leg; One eggplant; Boiled bamboo shoots1/3; Two teaspoons of sugar; Clear water150ml

Stewed chicken with green curry eggplant and bamboo shoots?

1, the eggplant is pedicled, rooted and cut into hob blocks, and the bamboo shoots are boiled and cut into pieces. Cut the chicken legs into edible sizes.

2. Muji's green curry seasoning bag contains a bag of coconut milk, a bag of green curry, a small bag of fragrant leaves and a small bag of fish sauce.

3, coconut milk into the pot, add green curry.

4. Turn on a small fire and cook for 2-3 minutes. Stir with a spoon to melt the green curry.

5. Pour in150ml of water.

6. Pour in eggplant, bamboo shoots and chicken. Add sugar.

7. add geranium. Stew the eggplant over low heat until it is soft and rotten. (about 20 minutes)

8. Drop fish sauce before turning off the fire.

9. Complete