Fat and tender chicken 1.5 kg, peeled sweet potato 750 g, chicken soup 3 kg, cooking wine 60 g, refined salt 30 g, monosodium glutamate 7 g, sugar 15 g, soybean oil 2 kg (actually eaten 150 g), curry oil 250 g, onion 50 g and ginger 25 g.

Production steps

1, make curry oil first; Heat a wok, add 200g of soybean oil, add100g of chopped green onion when it is 60% hot, add 50g of garlic paste and 250g of curry powder when stir-frying, stir-fry evenly with low heat, add clear water after stir-frying, and mix well with a spoon. If curry oil needs to be thicker, mix well with proper amount of flour and water.

2. Select and clean the tender raw chicken, cut off the head, neck and tail feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the back bone, cut it from the middle of the chicken leg and breast, and cut it into 4 pieces. Peel and wash the sweet potato and cut it into diamond-shaped pieces.

3. Heat the wok, add the soybean oil, when it is 70% hot, add the chicken pieces and fry them until the skin of the chicken pieces is tight and discolored, then take them out with a colander and control the oil to dry.

4. Take a clean porcelain basin, add appropriate amount of cold water, and then soak the chicken (in order to prevent the chicken from changing color after being blown by the wind).

5. Heat the original wok. When it is 50% hot, pour in sweet potato pieces. When fried to tender yellow, leave the fire. Take out the sweet potato, pour in the colander to control the dry oil, and pour the remaining oil into the oil tank.

6. Leave a little soybean oil in the wok, heat it, stir-fry the onion and ginger slices, add cooking wine and chicken soup, then remove the chicken pieces from the water, put them in the wok, cover the lid and simmer for about 20 minutes. When the chicken is almost crisp, add refined salt. Curry oil, sugar, monosodium glutamate, and then stew for 10 minutes. Chicken nuggets are crisp and rotten at this time. Take them out with a colander and put them in a porcelain basin.

7. Pour the fried sweet potato into the pot of curry brine and cook for about 7 minutes, remove it with a colander and put it in another container. Then, pour the salt water from the curry chicken into a ceramic container.

8. After the cooked chicken pieces are cooled, evenly cut into about 50 pieces; Take 10 clean porcelain bowl, put it into sweet potato pieces, then mix and package the chicken pieces, add chicken gravy, and store it in the refrigerator.

9. Take it out and heat it when eating, then add a little starch to thicken it, sprinkle a little sesame oil, and then sprinkle sesame noodles.

Japanese curry chicken

Food preparation

Take the chicken, half a potato, a carrot and a Japanese curry sauce.

Production steps

1, cut chicken into pieces, cut potatoes and carrots into hob blocks, shred ginger, onion and garlic and pat flat.

2, pour the oil in the pot to see the heat, pour in the onion, ginger and garlic and saute. Stir-fry the chicken pieces until they change color.

3. Add half a spoonful of salt and stir-fry with a little soy sauce until the color is the highest. Add carrots and potatoes and stir fry.

4. Add the right amount of water. If you like more soup, add more. )

5. Pour the casserole and cover it until all the dishes are rotten.

6. Add the curry pieces and stir-fry until the curry sauce melts evenly.