Authentic practice of curry chicken nuggets 1. Wash chicken wings and soak them for half an hour. Then pick up the chopped pieces and drain them for later use. After peeling the potatoes, dice them. Onion, red pepper and green pepper are cut into pieces respectively. Put oil in the pan, stir-fry the onion and pour in the chicken pieces, and stir-fry the chicken wings until the surface is slightly yellow. Add diced potatoes and stir-fry for 2 minutes. Add soy sauce, sugar and cooking wine and stir well. Add curry powder and stir well. Add appropriate amount of water, then cover and boil. Scoop out the boiled soup Kazuhiro Mori, add 60 grams of milk powder and mix well. Pour the mixed milk soup into the pot and continue to cook until the soup is thick. At this time, add red pepper and green pepper pieces and stir-fry for a few times until it is broken.
Practice 2, chop the chicken legs into blocks and wash them for use. Boil the water, put the chicken pieces in the blanching water, and take out the dry water when it is cooked for 5 layers. Put salad oil in the pot and heat it. When the oil is heated to the eighth floor, add onion, ginger and minced garlic and stir-fry until fragrant. Add the chicken pieces, stir-fry the reactionary chicken pieces, then pour out the oil, leaving only the chicken pieces in the slow fire because the chicken pieces will produce a lot of oil so as not to be too greasy. Add soy sauce, salt and pepper powder, stir fry, and finally add curry powder and monosodium glutamate. It's delicious when it's cooked out of the pot. Haha, it's equivalent to frying without adding water all the time.
Practice 3: Wash the diced chicken leg meat until it is clear, put it in a big bowl, add soy sauce, soy sauce, a little salt and sugar for pickling; While marinating the chicken, prepare other materials: potatoes are washed, peeled and cut into hob blocks, carrots are peeled and cut into hob blocks, ginger is minced and onion is minced, and onions are washed and sliced for later use; Heat the frying pan and put a thin layer of oil on it, then put the chicken pieces into the pan, fry them on medium and small fire until the skin is oily and slightly golden, and then take them out for later use; With the chicken oil fried in the pot, the carrot pieces and potato pieces are fried in the pot until the skin is burnt and fragrant; Add a little oil according to the situation in the pot, and pour the chopped Jiang Mo onion and onion into the pot to stir-fry. Return the chicken pieces, carrot pieces and potato pieces that have been treated in the early stage to the pot, and stir-fry them evenly with high fire; Pour coconut milk 1 can and broth 1 cup into the pot, stir well, and stew the materials in the pot over medium heat until cooked and soft; Turn off the fire temporarily, break the big gold curry into the pot, and after it is fully dissolved, simmer for about 5 minutes, during which it needs to be stirred with a spatula to make the juice hang evenly and avoid the bottom paste.
Making skills of curry chicken nuggets First, roast the chicken until tender, then put it in curry marinade and cook it for a while to make it tasty. Be careful not to stick to the pot. The chicken leg meat must be drained before entering the pot! Because the ice in the frozen chicken has not completely melted, it is not conducive to stir-frying the chicken after being mixed with the oil in the pot, and the taste is very tight and not easy to boil. Fill a bowl of delicious rice (a few drops of oil in the water before stewing the rice will be softer), and pour the chicken curry on it. It's delicious.
Processing of curry chicken pieces Put the chicken on a thick chopping board with the chicken breast facing up. Slowly cut the knife from one side of the sternum and spine, and cut the chicken in half longitudinally. Cut the chicken completely and divide it into two parts. Use kitchen scissors to quickly remove the spine. Remove the spine completely and throw it away. Gently pull the chicken leg from the chest; Cut off the ball-and-socket joint and remove the two chicken legs. Cut off the knee joint of each leg and separate the thigh and calf of the chicken.
Cut the chicken wings neatly from the chicken breast. Pull the chicken wings away from the chicken breast so as to cut off the joints of the chicken smoothly. Sharp kitchen scissors can also easily cut off the joints of chickens.