Taste: curry flavor technology: braised Malaysian curry chicken making material: main ingredient: clean broiler 1500g.
Accessories: coriander leaves 15g.
Seasoning: curry powder 15g, Chili powder 5g, chopped green onion 300g, fresh garlic 25g, ginger slices 25g, refined salt 15g, vegetable oil 150g, and chicken soup 750g. Characteristics of Malaysian curry chicken: curry is rich, fresh, salty and slightly spicy. Teach you how to cook Malaysian curry chicken. How to make Malaysian curry chicken delicious? 1. Cut the chicken into 2.5cm walnut pieces. 2. Cook in a pot, add vegetable oil, heat to 50%, add onion, garlic and ginger slices, stir-fry until fragrant and slightly yellow, add chicken pieces, add curry powder, Chili powder and chicken soup, cover with slow fire until it is 80% cooked, add salt, turn over the pot and mix well until cooked, then concentrate to collect juice and put it in a soup plate. The practice of curry chicken pot introduces the cuisine and its function in detail: home cooking recipes
Taste: curry flavor technology: braised curry chicken pot making material: main ingredient: 1 fat chicken (about 750g).
Accessories: onion 100g, steamed mushroom (steamed mushroom) 100g, red pepper 25g, lettuce leaf 100g, coriander leaf 5g.
Seasoning: oil curry 25g, fresh garlic 5g, onion 10g, ginger 10g, Shaoxing wine 10g, soy sauce 10g, refined salt 3g, monosodium glutamate 5g, soup 500g, wet starch 5g, cooked chicken oil 10g. Characteristics of curry chicken pot: curry is fragrant, fresh, salty and slightly spicy. Teach you how to make curry chicken pot, and how to make curry chicken pot is delicious 1. Slaughter chickens, gut them, wash them, cut off their heads, necks and feet, and scrape off their bones. Put the spatula on the clean chicken noodle, chop it into 3cm chicken balls, put it in a bowl and marinate it into a paste (see marinating raw materials). Remove the stems and seeds from the bright red peppers, and cut them into diamond-shaped pieces with onions and mushrooms. Wash the raw leaves. 2. Boil the pot, add peanut oil, heat to 60%, add chicken balls to pull oil, add onion slices and red pepper slices, and put them into the colander together. Temper the pot quickly, stir-fry with onion, ginger and garlic, stir-fry with oil curry, cook with Shaoxing wine, add soup, refined salt and soy sauce, add oil chicken balls, add mushroom slices, buckle the porcelain plate, simmer slowly until it is 80% cooked, open the lid, pick up onion and ginger slices, and pull. Wash the clay pot, dry it, heat it, add a little peanut oil, put lettuce leaves on it, add chicken curry, sprinkle lettuce leaves on it, and cover the table. The practice of curry chicken rice introduces the cuisines and their functions in detail: fine staple food, adolescent diet, spleen-strengthening appetizing diet and malnutrition diet.
Taste: curry flavor technology: other curry chicken rice production materials: main ingredients: rice (steamed) 400 grams.
Accessories: 300g of broiler, 50g of potato (yellow skin) and 30g of onion (white skin).
Seasoning: vegetable oil 30g, curry 15g, pepper 1g, starch (pea) 20g, salt 5g, cooking wine 10g, white soy sauce 15g to teach you how to make curry chicken rice and how to make it delicious. Peel the potatoes and cut them into small pieces (about 1.5 cm square).
2. Heat oil in the pot, add onion, curry powder, chicken, potatoes and water in turn, and turn over the items. After the soup is boiled, cover the pot and cook over medium heat until soft (about 25 minutes). Turn it occasionally to avoid touching the pot and add pepper.
3. Hot curry chicken can be eaten on hot rice.
Tips for making curry chicken rice: 1. You can use two pairs of chicken breasts instead of chicken.
2. Chicken curry can be prepared in advance, put in the refrigerator and reheated when eating. Pie-food phase grams:
Rice (steamed): Rice should not be eaten with horse meat, honey and Xanthium sibiricum.
Watch the curry chicken rice video online:/video/8ccee9d47968abf.htm.