2, two chicken legs, washed, boneless.
3, a spoonful of yellow curry sauce diluted with a spoonful of cooking wine, a little salt, sprinkled on the chicken legs together, wrapped and marinated in the refrigerator for one night.
4. Dice potatoes, soak in water, cut carrots into hob blocks, and dice onions.
5. Add the bottom oil to the wok and saute the onion.
6. Open a small fire and add the yellow curry sauce diluted with cooking wine, and slowly stir-fry the smell of curry.
7. Pour in coconut milk and broth, add appropriate amount of salt, and boil over high heat.
8. Add carrot pieces and citronella and cook until boiling, and continue to cook with slow fire for 15 minutes.
9. Finally, add potato pieces and cook until the potatoes are cooked and the soup is sticky.
10, put a little oil in the pan, fry the excess oil with the chicken skin down first, and then turn it over and fry the other side.
1 1, cut the tender gourd into half-centimeter slices.
12, put it in the pot and fry it golden on both sides.
13, the fried chicken chops are cut into pieces and put on the plate, and the rice and vegetables are put on the plate.