Ingredients
-
500g chicken
-
50g onions
-
50g potatoes
-
20g green chiles
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20g red chiles
-
10g ginger slices
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10ml light soy sauce
-
5ml cooking wine
-
cornstarch
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15g spring onions
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3g white sugar
-
3ml dark soy sauce
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curry paste
-
cooking oil
-
4g salt
Directions
Tips
- Before frying the chicken, marinate with cooking wine can remove the bad smell of raw meat. When frying, the inside meat will be fresh and tender without the bad taste.
- The taste of each curry is different, but you can use any curry you like to make this dish and enjoy a different flavor.
- Make sure you read the instruction of the curry paste. Some curry is liquid and some are solid. Adjust cooking steps based on the curry‘s instruction.
Steps
|
1
Done
5 minutes
|
Peel, wash and dice potatoes into pieces. |
|
2
Done
5 minutes
|
Wash and slice the onions. |
|
3
Done
5 minutes
|
Wash and slice green and red chiles into slices. |
|
4
Done
5 minutes
|
Wash and clean the chicken and cut into small cubes. Add light soy sauce, cooking wine, salt, and cornstarch to marinate. |
|
5
Done
5 minutes
|
Add oil and preheat the pot. Fry potatoes until golden brown. Remove and drain oil. |
|
6
Done
5 minutes
|
Fry diced chicken. Fried until meat is no longer pink. |
|
7
Done
5 minutes
|
Use the remaining oil to saute ginger slices, green onion strips, green chiles, red chiles, onion slices. |
|
8
Done
5 minutes
|
Pour in the chicken and stir well. |
|
9
Done
5 minutes
|
Add curry paste, cooking wine and stir-fry until fragrant. |
|
10
Done
5 minutes
|
Add potatoes, water, sugar, dark soy sauce, and salt and cook for 3 minutes. |
|
11
Done
5 minutes
|
Use another bowl to mix cornstarch and water. Add to the pot and cook until the soup is reduced. |
|
12
Done
5 minutes
|
Pour hot oil over the dish and mix well. |
|
13
Done
5 minutes
|
Remove from heat and serve with rice. |
