How to cook the curry chicken cover rice

\”Recently, it is really sensitive to poultry such as chickens and ducks, but I think it can also be treated rationally. Our cooking ingredients are best to avoid virus infringement after high temperature processing. Cold fresh products will also be better. Try to avoid contact with live poultry and their excrement. Usually exercise more to enhance resistance. If you are sick, you do n’t need to panic. It ’s better to go to the hospital for 3 consecutive days. In the hospital cross -infection. In short, I hope everyone can be healthy ~

I believe that most people still like it. The slightly spicy taste and rich sauce will really make people appetite Big opening ~ and the production process is super simple, let’s share it step by step ~ \”

ingredients details

]

Chicken

200g

  • Two or three
  • Onion

  • A
  • ] Carrot Half root
  • Auxiliary material

Curry block

4 small block

4 small block

4 small block

123]

slightly spicy flavor

Burning process

Timmer time

  • Simple difficulty [ 123]
  • Curry chicken cap and rice pouring rice

1

Prepare all the materials.

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    2

    The chicken was washed and cut into pieces. I bought the chopped cold fresh chicken, about a quarter of Only. Tudou onion and carrots are washed and peeled into small pieces of about the same size as chicken.

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    Heat the pot, put an appropriate amount of oil, it can be covered with a slightly packed bottom, because this dish should be burned For 10-20 minutes, the finished product will be sticky. It is best to choose a non-dipped pot, or to stir from time to time to prevent sticking to the pan.

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    4

    Put the onion and fry the aroma.

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    5

    Add chicken nuggets slightly

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    6

    Add carrots, carrots must be oiling to release carotene, and properly frying will also increase the aroma of carrots.

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    Add potatoes

    ]

    8

    Add water until all ingredients. If you prefer curry sauce, you can add a little more.

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    9

    Add the curry block after cooking and stir well.

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    From time to time to prevent sticking the pot, cook for 10-20 minutes until the soup is thick, you can stick to the thickness of the soup, I cut the potato pieces is relatively small. If you want the potato block, you can poke it with chopsticks.

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    Pour on the steamed rice in advance, start it ~

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