Ingredients ?

1 large chicken thigh

Potato moderate

Onion 1

Carrot 1

Broccoli moderate

Scallion 1 bunch

Ginger 1 piece

Cooked black sesame seeds a little

Curry pieces 4 pieces

Milk moderate

Salt a little

Moderate amount of cooking wine

Pinch of cornstarch

How to Make Curry Chicken Thigh Rice ?

Clean all the ingredients and set aside.

Slice ginger, cut chicken thighs into pieces,

Marinate with cooking wine, salt, ginger and cornstarch for half an hour,

Potato peeled and cut into pieces,

Soak in water to remove excess starch,

Onion and carrot cut into pieces,

Broccoli cut into small pieces, chopped green onion,

Heat the pan, pour in moderate oil,

Pour in the chicken thigh meat, quickly slide about 10 seconds,

Rather raw and not too old,

After that, you have to cook, which is the key to the chicken tender,

Chicken thighs out of the standby,

Leave some of the bottom of the oil, sautéed the onion pieces,

Add potatoes and carrots and stir fry,

Pour in the chicken pieces and stir fry evenly,

Pour in the chicken pieces and stir fry evenly,

Then pour in hot water, and stir fry evenly,

Pour in hot water, and then add the chicken pieces.

Pour in hot water,

best not over the ingredients,

put in the curry pieces,

stir until the curry pieces dissolve,

pour in the appropriate amount of milk,

boil, turn the heat to simmer for 30 minutes,

until the potatoes and carrots are soft and sticky,

soup thick can be.

Bring a pot of water to a boil,

Blanch the broccoli,

strain and drain.

Serve a bowl of rice, inverted in a bowl,

Sprinkle a little black sesame seeds,

On the side of the chicken curry, drizzle with soup,

Finally arrange a few broccoli,

Curry Chicken Cubes Rice is finished!

Before eating, you can sprinkle the chopped green onion, stir well,

Let the soup wrap around each grain of rice,

The rich curry fragrance, smooth and tender chicken thighs,

Soft and sticky potatoes and curry, so people can't get enough of~