Ingredient and Portion
Curry Chicken With Potato 咖喱薯仔炆滑雞
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Chicken 1/2no.
Potato 1pc.
Spring onion 2 stalks
Ginger 2 pc.
Chinese wine 1 tbsp.
Chopped garlic 2 cloves
Curry powder 2 tsp.
Potato 1pc.
Spring onion 2 stalks
Ginger 2 pc.
Chinese wine 1 tbsp.
Chopped garlic 2 cloves
Curry powder 2 tsp.
Seasoning
Seasoning:
Salt 1/4tsp.
Light soya sauce 1/2tsp.
Pepper dash
Sesame oil dash
Sauce:
Water 1 cup
Salt 1/2tsp
Light soya sauce 2 tsp.
Sugar 2 tsp.
Milk 3 tbsp.
Coconut milk 6 tbsp.
Thickening:
Cornflour 1 tsp.
Water 1 tbsp.
Salt 1/4tsp.
Light soya sauce 1/2tsp.
Pepper dash
Sesame oil dash
Sauce:
Water 1 cup
Salt 1/2tsp
Light soya sauce 2 tsp.
Sugar 2 tsp.
Milk 3 tbsp.
Coconut milk 6 tbsp.
Thickening:
Cornflour 1 tsp.
Water 1 tbsp.
Method
1. Wash chicken. Cut chicken into small pieces. Remove skin of potato. Cut potato into small pieces. Stir-fried chicken until golden brown, dish and drain. Cut spring onion into lengths.
2. Heat wok. Add 1 tbsp oil. Saute ginger, garlic, potato and curry powder, sizzle in wine and add sauce. When the sauce boils, add in chicken and stew for 10 minutes with low heat.
3. Add in spring onion, coconut milk and milk. Finally add in thickening and seasoning. Stir well and dish up. Serve hot.
2. Heat wok. Add 1 tbsp oil. Saute ginger, garlic, potato and curry powder, sizzle in wine and add sauce. When the sauce boils, add in chicken and stew for 10 minutes with low heat.
3. Add in spring onion, coconut milk and milk. Finally add in thickening and seasoning. Stir well and dish up. Serve hot.
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