Soup curry is the best curry I've ever had, blended with chicken broth as a base and stewed into a rich curry soup that can eat several bowls of rice. One more person plus a big chicken thigh, the outside crispy and tender inside will burst the juice, not to mention how beautiful. *The following text recipe ingredients correspond to 2 servings, but the picture is a video screenshot, it is a multi-person portion
By Uncle Jiang's Eclipse 【Official Certified Master of Bean Fruit Cuisine】
Royalties
- 2 full chicken legs
- Milk 200g
- Ground black pepper to taste
- Salt to taste
- Chicken rack 2 pcs
- Khumbu 2 paragraphs
- 3 incense leaves
- Cinnamon 1 segment
- Half a white onion
- 2 slices of ginger
- Water 2000ml
- Cooking oil to taste
- Potato chunks to taste
- Carrot chunks to taste
- Lotus flakes to taste
- Pumpkin slices to taste
- Red pepper flakes to taste
- Broccoli to taste
- Okra to taste
- Dry starch to taste
- Chopped onion 200g
- 3 cloves of minced garlic
- 1 scoop of minced ginger
- Cardamom 10 capsules
- Cumin 2/3 scoop
- 1 peeled diced tomato
- Curry chunks to taste
- 1 scoop of tomato sauce
- Japanese soy sauce 4 scoops
- 1 heart egg
- White sesame seeds to taste
Practice steps
1: 2 whole chicken thighs, add 200g milk, 1/2 tbsp ground black pepper and 1/3 tbsp salt and marinate for 30 minutes.
2: Put 2 chicken racks, 2 pieces of kelp (soaked in cold water for 4 hours in advance), 3 fragrant leaves, 1 piece of cinnamon, 1 half a white onion, 2 slices of ginger and 2000ml of water, after the water boils, skim off the foam, turn to low heat and simmer for 30 minutes, remove the chicken rack and leave the broth for later.
3: Pour cooking oil into 2/3 of the pan, keep the heat medium high when the oil temperature rises to 160 degrees, add potato pieces, carrot segments, fry for 5 minutes, add lotus slices, pumpkin slices, red pepper slices, and blanch broccoli and okra, fry for 3 minutes.
4: Dip the marinated chicken thighs in a pan with a layer of dry starch and fry until the surface is light and golden brown, and then fry them for 1 minute when the oil temperature rises to 180 degrees.
5: Take a pot, turn on medium and high heat, add 1 spoonful of oil, 200g minced onion, 3 cloves of minced garlic, 1 spoonful of minced ginger, 10 small cardamom and 2/3 spoonful of cumin, stir-fry until the onion becomes transparent, add 1 peeled diced tomato and stir-fry well.
6: Add the broth in step 2 and continue to cook for 15 minutes, filtering and leaving the broth for later.
7: Add the broth, 2 curry cubes (40g yellow curry + 20g white curry), 1 spoonful of tomato sauce and 4 spoonfuls of Japanese soy sauce (for Hokkaido style, you can also change to ordinary soy sauce, adjust the saltiness according to your personal taste), add fried potatoes and carrots and simmer for 5 minutes.
8: Pour the soup curry into a bowl, add the chicken thighs and other vegetables, add the boiled eggs and sprinkle with white sesame seeds. *Recipe: Boil the water and add 1 egg and 3 spoons of white vinegar, cook for 6 minutes, remove the eggs and cool them in ice water.
9. Done!
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