75g of onion, 50g of fresh mushrooms, 25g of peanut oil, cooking wine10g, soy sauce10g, a little ginger, a little salt, carrot100g, potato150g, 2 pieces of MUBI curry and 200g of chicken leg meat.

method of work

1. steam the rice before preparing the ingredients, and it is best to add a handful of corn kernels to the rice. The steamed rice tastes good and nutritious, of course, without adding it;

2. Pick off the chicken leg (about 200g for a chicken leg), clean it, cut it into small pieces, put it in a bowl, and add cooking wine, soy sauce, salt and ginger slices for pickling 1 hour;

3. Shanghai Haoshi BaiMUBI Curry, available in supermarkets;

4. Peel potatoes and carrots, wash them and cut them into small pieces, wash onions and fresh mushrooms and cut them into small pieces, with 2 pieces of curry;

5. Pour a proper amount of oil into the wok, heat it and stir-fry the chicken until it changes color;

6. Add onions and stir-fry a few times, then add potatoes, carrots and mushrooms and stir-fry for a while;

7. Pour boiling water or clear water, and it is better not to have the ingredients just now. Turn the fire to medium heat, cook for a while and feel the ingredients are cooked, then add the curry pieces. Turn the heat down and stir constantly with a shovel to speed up the dissolution of curry so as not to paste the bottom. Be sure to taste it, and if it is weak, add a little salt. Wait until the soup thickens.