Rice With Curry Chicken Nuggets
Ttender and juicy, easy to cook and delicious, both adults and children love to eat.
Servings: 2
Calories: 150kcal
Ingredients
- 2 potatoes
- 1 carrot
- 2 chicken drumsticks
- 2 cups rice
- 50g curry cubes
- ½ tbsp dark soy sauce
- 1 segment of spring onion
- 2 slices of ginger
- 1 tbsp light soy sauce
- 2 tbsp cooking wine
- 4 tbsp peanut oil
- Half a teaspoon of salt
Instructions
- First to deal with the chicken leg, the bottom of the chicken with a skin first with a knife ring cut a circle, and then vertically cut to expose the bone, the meat from the bone cut down, then cut into small pieces, into the pot, add salt, soy sauce, cooking wine, spring onion, ginger grab pickled for a while.
- After washing the rice into the rice cooker, add water flat with rice, cover the lid and boil, then turn to the medium heat to boil the water dry, turn off the fire and then stew for a while.
- Wash potatoes and carrots, peel them and cut them into chunks. Put them on a plate.
- In the marinated chicken meat, use chopsticks to pick out the scallion and ginger and throw it away. Pour peanut oil into the pot, which is more oily than stir-fry. Put the chicken pieces into the pot and stir-fry until the water dries up and the chicken pieces turn golden on the surface.
- Put the potatoes and carrot cubes into the pan and stir well.
- Then pour the right amount of water, fire boil, and then turn to the medium fire stew.
- Cook potatoes and carrots until tender. Add curry cubes.
- Once the curry cubes have melted, stir them with a spatula and cook until the sauce is thick and the potatoes and carrots are fragrant.
- Put the rice in a bowl, press firmly, then turn it upside down on a plate. Top with the chicken and potato curry sauce and mix well. Serve.
Notes
1. When cooking rice, water should not be too much, boil until the water is dry, turn off the fire, you can use the residual temperature of the pot to cook the rice, so that the rice taste good is not sticky, very delicious.
2. Since salt is already used to marinate chicken thighs, light soy sauce, soy sauce, and curry, there is no need to add salt to stir-fry dishes.
3. Curry tends to stick when you pour it into the pan, so keep stirring until it thickens.