Buy three or four chicken thighs, soak them in clear water when you come back, cut them into pieces, grab them evenly with flour, salt and cooking wine, and let them stand for 15 minutes, so that the salt can make the chicken bleed, the flour can absorb a lot of fishy smell, and the cooking wine can remove the fishy smell completely. Then wash with clear water, cook wine, light soy sauce, pepper and marinate for 15 minutes.
Cool the oil in a hot pan, stir-fry the onion, ginger and garlic until fragrant, stir-fry the chicken pieces until half cooked, add two bags of pure milk, a piece of Japanese curry pieces, add salt to taste, simmer for 10 minute, chicken essence, oil consumption to enhance flavor, and serve with potato pieces (don't worry, just put the potato pieces before cooking 15 minutes. It's rotten, shapeless and doesn't taste like potatoes. )
Chicken curry pieces, there is no skill, just wash the chicken pieces to remove the fishy smell and stir them evenly. Milk, curry, don't put too much fire, just be careful to make the bottom paste pot. Sweet and salty for you. There is a strong aroma of curry and milk, which is generally not too bad. This dish is a favorite of women and children.