Chicken breast1piece

Onions1/2

Potatoes1piece

Carrots1/3

2 green peppers

Seasoning:

Curry paste1tablespoon

A little salt

A teaspoon of sugar

Seasoning for taste:

Water100 ml

Starch1tablespoon

A little salt

Cooking wine15m

Sliced chicken in curry (probably the most tender chicken breast)

Slice the chicken breast, add "seasoning" and grab it evenly, and leave it for more than 2 hours. I usually spend the night. When the chicken is tasty, it must be added with enough water, which is the first factor to ensure that the chicken is not bad.

Heat the pan on low heat, add oil, slide in the savory chicken slices, and gently spread the chicken slices with chopsticks until the chicken slices are white. (This step ensures low temperature and low fire all the time, which is the second key factor to ensure tender meat.) The method of curry chicken slices (probably the most tender chicken breast) Step 2

Vegetables are sliced uniformly. Take another oil pan, stir-fry all vegetables except green peppers, add water (30ml) in the middle, cover the potatoes, stew them, add green peppers and stir-fry 1 min. Turn off the fire here!

At the same time, slide in the fried chicken slices, add salt, curry paste and sugar, and season. Stir-fry over low heat until even. Get out of the pot! Step 3: Sliced chicken with curry (probably the most tender chicken breast)

The curry paste (also called curry gall) used in this recipe.