It’s cool to make a 2-in-1 rice dish, the whole family can eat without needing to cook soup

Material:

– 2 chicken thighs, 2 potatoes, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon pepper, appropriate amount of salt, a few sprigs of scallions, sufficient amount of ginger, 1 carrot, half an onion , half a can of curry, 1 tablespoon of starch

Making:

Step 1: Prepare the chicken

Wash chicken thighs, remove bones, cut chicken into bite-sized pieces.

Step 2: Marinate the chicken

Put the chicken in a bowl, add soy sauce, oyster sauce, pepper, salt, scallions and minced ginger, mix well, finally add 1 tablespoon of starch and mix well. Add a little oil, stir to lock the moisture of the meat, so that the meat does not lose water. Marinate for about 20 minutes.

Step 3: Prepare the remaining ingredients

Peel the potatoes and carrots and cut them into bite-sized pieces.

Cut the onion into small cubes for later use.

Step 4: Stir-fry the meat

Heat a pan with a little oil, pour in sliced ​​chicken thighs and cook until cooked, set aside.

Step 5: Cook curry

Put a little oil in the pan, add sliced ​​carrots and onions and sauté until fragrant.

Then add the potatoes, add enough water to cover the ingredients.

Cook the potatoes and carrots until they are cooked, add a piece of curry. If canned curry is not available, use powdered curry.

Then add the chicken thighs and cook until the soup thickens. Season to taste and then turn off the heat.

The weather is still cool, cooking this hot, fragrant chicken curry rice is not only delicious but also attractive, making anyone crave.

Put the rice on a deep plate, scoop the chicken curry around the plate and enjoy.

Good luck!