Name of the dish: chicken sauce and potato curry rice
Ingredients: appropriate amount of rice, 3 potatoes, carrots 1 root, 6 mushrooms, curry 1 block, half a bowl of chicken juice, and appropriate amount of cooking oil.
Cooking steps:
1. First, prepare rice according to the required food intake, put it in the rice cooker and stew it first. Then peel the potatoes and carrots you need, clean them with mushrooms and put them in a basin for later use.
2. Add a little water to the pot to boil, then put the prepared mushrooms in the pot and blanch them.
3. Cut the boiled mushrooms, potatoes and carrots into small pieces for later use.
4. Add a proper amount of cooking oil to the wok and heat it. After the oil is hot, add the chopped potatoes and carrots and stir well.
5. Then add the mushrooms that have just been blanched, stir well, add the prepared half bowl of chicken juice, and then add the clear water. Just keep the clear water and the ingredients in the pot flat.
6. Prepare a piece of curry and put it in the pot. If you like curry with stronger flavor, you can also add 2 pieces of curry.
7. After the water in the pot is boiled, turn it into a small fire, cover it and simmer slowly. When the soup becomes thick and the potatoes and carrots are completely cooked, they can be put into the bowl, because with the addition of curry blocks and boiled chicken juice, there is no need to add other seasonings in salinity and taste.
8. At this time, the rice is almost cooked. Put the rice in the prepared mold or rice bowl for compaction, then pour it in the middle of the plate, and then put the cooked chicken curry potatoes on the plate.
Cooking skills:
1. For convenience and no waste, we use the soup left over from braised chicken legs yesterday when cooking. If there is no chicken juice at home, we can also add seasonings such as soy sauce, chicken essence and oyster sauce instead. Generally, the salinity of curry is enough. If the taste is light, we can add a little salt.
2. You can prepare some beautiful molds at home, so that the rice you make will look more appetizing. I use the mold of the little dolphin today, especially if there are children at home, so that children will be more willing to eat it.