Tomato Curry Chicken Chop Udon

Thick tomato sauce and curry wrapped in udon noodles, you can taste the sweet and sour soup with every sip. I don’t want to let go of the fried chicken chop. I can’t resist the joy of eating the meat. It’s so fragrant and fragrant!

Ingredients:

Tomato Chicken Leg Udon Noodles Onion Curry

Sugar Light Soy Black Pepper Tomato Sauce

Method:

1. Remove the bones and tendons from the chicken legs, add light soy sauce and black pepper and marinate for 10 minutes

2. Cut the surface of the tomatoes with a cross knife and blanch them in boiling water for 5 minutes, peel and dice them; dice the onions

3. Boil the udon noodles in boiling water for 2 minutes, remove and drain into cold water

4. Pour oil into the pot and fry the chicken chop skin side down. Fry one side until fragrant, then turn over and cook at the same time. Add onions and stir-fry until fragrant, then add diced tomatoes and an appropriate amount of tomato paste and stir-fry until the sauce is released (you can add an appropriate amount of sugar to neutralize the sourness)

5. Pour in an appropriate amount of water, add curry cubes and stir-fry, then pour in the udon noodles Pour into the pot and stir-fry to absorb the soup, and eat!