material

Ingredients: chicken breast 450g, carrot150g, potato150g, green pepper 50g, ginger.

Seasoning: curry block 100G, 2 tablespoons of cooking wine, 5g of salt, and 2 bowls of soup bowl water.

working methods

1. Remove fascia from chicken breast, wash, drain and dice, add cooking wine and salt, and marinate for 15 minutes. PS: Make sure that the liquid is fully absorbed by the diced chicken, which is a little sticky, so that the fried diced chicken is tender.

2. Dice carrots, potatoes and green peppers respectively.

3. After the ginger slices in the oil pan are fragrant, pour in the diced chicken and stir-fry until the color changes, and serve for later use. PS: Eat immediately after discoloration. Fried for too long, the taste of diced chicken is not tender.

4, another oil pan, pour carrots and potatoes and stir fry until basically soft and rotten. PS: Stir fry more until the potatoes are basically crispy.

5. After adding water to boil, continue to add curry and cook slowly over low heat. PS: Stir constantly during cooking to prevent the pot from burning.

6. Finally, add diced chicken and green pepper and cook until the taste is blended.