First, wash the chicken leg, remove the bones and skin, and then pat the chicken loose with the back of a knife to make it flat. Then we add a tablespoon of cooking wine, a tablespoon of soy sauce, a teaspoon of salt, a teaspoon of sugar, a proper amount of pepper and a little cornflour to the chicken for curing. Then massage the above ingredients with chicken, seal them with fresh-keeping bags and put them in the refrigerator for one night, or put them for half an hour if you don't have time.
When we marinate chicken, we cut potatoes, carrots and onions into small pieces. Then soak the potatoes in water to prevent oxidation, and then we can start cooking at this time.
Then we go to the pot, add butter to the pot and melt it. Then we stir-fry the onion until it becomes transparent. Then pour the diced potatoes and carrots into the pot and stir fry for a while. Keep heating water, preferably submerged potatoes and carrots, if you add too much, because you need water to cook curry. Then at this time, we will boil it with high fire, and then turn it to low heat for ten minutes.
When the potatoes and carrots are cooked, we will turn off the heat, then add the curry pieces, stir-fry the pulp while it is hot, and let it melt evenly. At this time, we must simmer for five minutes until the curry Chen Zhi is thick and mushy. Finally, we will pour coconut milk on it and stew it for another minute. By this time, we will have finished drinking the soup!
Next, we will take the salted chicken out of the refrigerator and heat it. Then, we will pat some raw flour evenly on the chicken, and then we will soak the chicken in the broken egg liquid. Then at this time, there is already egg liquid on the muscle surface. At this time, we picked up the chicken and dipped it in bread crumbs. Pour half a pot of oil into the frying pan, add the chicken chops when it is 50% hot, and fry the chicken chops thoroughly until the crumbs on the chicken chops are golden yellow.
When we reheat the pot to 80% to 90% heat, we will fry the chicken chops again in 20 or 30 seconds to control the oil. Bian Xiao thinks that the surface of the chicken chops will be crisp and the chicken inside will be tender and juicy. Finally, put the cooked rice into the dish, sprinkle some black sesame seeds and pour some curry sauce with potatoes and carrots, and then we can enjoy our cooking!