Curry chicken cutlet rice without a grain of rice left

Curry chicken chop rice

Ingredients (for two people): chicken breast 1 piece potatoes 2 carrots 1 half onion egg liquid 50g cooked eggs

Seasoning: 65g of curry cubes, salt, black pepper, light soy sauce, cooking wine, corn starch, appropriate amount of bread crumbs, appropriate amount of shredded green onions

Method:

1. Cut the chicken breast in half from the middle and beat it with the back of a knife. Open, add appropriate amount of salt, black pepper, light soy sauce, and cooking wine and marinate for 1 hour

2. Coat the marinated chicken breast with cornstarch, dip it in egg liquid, wrap it in bread crumbs, and heat the oil to 60% Heat the oil in the pan and fry until golden brown. Fry over medium-low heat for 57 minutes until golden brown. Turn over medium-low heat and fry for 57 minutes. Remove the oil and cut into cubes for later use.

3. Put a little oil in the pan, stir-fry the onions until they become transparent, and add the potatoes. Stir-fry the carrots evenly, add the water and curry cubes that have covered the ingredients, bring to a boil over medium-low heat and simmer until the potatoes and carrots are soft and tender, and finally reduce the juice over high heat

4. Pour the rice into the plate and pour in the potatoes. Curry cubes, chicken steak, add cooked eggs, sprinkle with sesame seeds and shredded green onions