2. 1 chicken leg or 2-3 chicken wings, marinate with salt and ginger for 20-30 minutes.
3. Cut the potato into small pieces. (The smaller the better)
4. Dice 2 onions, 1 potato and 1 carrot.
5. Other condiments are: onion, ginger and garlic; Soy sauce, salt, sugar, curry sauce, coconut powder, milk.
6, practice: take a small pot, open a small piece of cremation butter, add onions, stir fry. Add potatoes, salt and water and bring the soup to a boil.
7. Start a new stove and fry shallots, ginger and garlic in the oil pan. Add chicken pieces and stir fry. Note that the small pot next to it is cooking the soup.
8. Stir-fry the chicken pieces until they are half cooked, then add the potato pieces and continue to stir-fry. At this time, add curry sauce, coconut powder, soy sauce and water into the soup base pot, mix well, cover and continue cooking.
9. This is the soup base being cooked. (Boiled to a paste thinner than mashed potatoes)
10, after the soup is cooked, add the fried chicken pieces, potato pieces and diced carrots.
1 1, add a little sugar (just a little seasoning), chicken essence and beef essence (forget it), onion strips (green segments, chopped green onion is used to fry chicken), and then pour water until the meat is submerged. If it smells, you can also add a spoonful of soy sauce (not too much). Cover and stew. Stew until the juice is thick, turn off the heat, add 1/3 bowls of milk and mix well.