Curry Chicken
Curry Chicken
Sugar15g, soybean oil 2kg (actual consumption150g), curry oil 250g, onion 50g, ginger 25g, water starch 25g, sesame oil 25g, sesame flour 25g and several potatoes.
Practice 1
1, prepare curry oil first; Heat a wok, add 200g of soybean oil, add100g of minced onion when it is 60% hot, add 50g of mashed garlic and 250g of curry powder when it is stir-fried, stir-fry evenly with low fire, and when it is thoroughly fried, add clear water and mix well with a spoon. If curry oil needs to be thicker, add appropriate amount of flour and clear water to mix well.
2. Pick and wash the fat and 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 the knife from the middle of the chicken's legs and breasts, and cut it into 4 pieces. Wash peeled sweet potatoes and cut 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 remove them with a colander and control the oil to dry.
4. Take a clean porcelain basin, add a proper 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, the original wok heating, burning 50% heat, pour the sweet potato pieces, fry until tender yellow, that is, leave the fire, remove the sweet potato, pour it into the colander to control the dry oil, and pour it.
Curry Chicken
Curry Chicken
The residual oil enters 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 pot, and simmer for about 20 minutes on low heat. When the chicken is about to be crispy, add refined salt. Curry oil, sugar, monosodium glutamate, and stew for 10 minute. At this time, the chicken nuggets are crispy and tasty. 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 for about 7 minutes, remove it with a colander and put it in another container. Then, pour the brine of chicken curry into a porcelain container.
8. After the cooked chicken pieces are cooled, evenly cut into about 50 pieces; Take 10 clean porcelain bowls, put them into sweet potato pieces, then match the chicken pieces and pack them, then add chicken marinade and put them in the refrigerator for safekeeping.
9. When eating, take it out and heat it, then add a little water starch to thicken it, sprinkle with a little sesame oil, and then sprinkle with sesame noodles.
Practice 2
1. Prepare chicken, onion, potato and red pepper.
2. Wash the chicken and marinate it with a little salt. Cut the onion, potatoes and red pepper into pieces.
3. Heat the pan over medium heat, remove the chicken chops from the pan and fry them in a dry pan until both sides are golden.
4. Take up the fried chicken chops and cut them into pieces.
5. Heat the oil in the pan, and fry the potatoes to make the skin a little burnt.
6. After the surface of the potato is slightly zoomed, add the onion and stir-fry.
7. Add curry sauce and oyster sauce, and boil with water.
8. After the curry is boiled, add the chicken pieces and stir well, and simmer for a while.
9. Add the red pepper before the pan, and stir the red oil evenly.
Practice 3
1. Cut carrots, onions, potatoes, garlic and chicken breast into pieces for later use.
2. Take the oil pan and stir-fry the garlic.
3. Stir-fry the onion quickly until it is slightly transparent.
4. Pour the chicken pieces into a quick stir fry and stir fry for one minute.
5. Pour carrots and stir well.
6. Then pour the potato pieces and stir fry for one minute.
Step 7 add coconut milk
8. Add milk and simmer for five minutes.
9. Add curry bricks and continue to cook for 20 or 30 minutes at the lowest heat.
10. Take another pot and cook Udon for later use.
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