Cuisine and benefits: Other cuisine
Curry chickenIngredients for the clear soup:
Main ingredients: 55 grams of chicken breast meat, 55 grams of porkfive-spice meat,15 grams of ham,10 green peas,15 grams of shiitake mushrooms, 15 grams of wood ear mushrooms, 15 grams of soy sauce,2 grams of monosodium glutamate (MSG),half an egg, 75 grams of cornstarch,500 grams of chicken broth, a small amount of fine salt, ginger,green onion,red pepper powder, and a little cooking oil.Curry chicken clear soup features:Golden yellow color, spicy and fragrant tastePreparation:1. Cut the leeks andchicken meatinto small cubes for later use.2. Heat a wok over medium heat and add oil. Once heated, add leek cubes and curry powder until they turn golden brown with a fragrant smell. Then pour in chicken broth and bring to a boil, adding fine salt, MSG,red pepperpowder, and season appropriately.
3. Add the chicken meat cubes and large
rice grains
to the soup, bringing it back to a boil before simmering on low heat until the rice is tender and the meat is cooked through. Serve in a soup bowl when ready.
Peel and chop the onion into small cubes.Chop the chicken into small cubes.Set aside.
Heat a wok over medium heat, add oil and heat it up. Add the onion cubes and curry powder until they turn slightly golden and fragrant, then pour in the chicken broth and bring to a boil.Add fine salt, monosodium glutamate (MSG), and chili powder, adjusting the seasoning as needed.Finally, add the chicken cubes and large
riceinto the soup. Bring it to a boil and simmer on low heat until the rice is tender and the meat is cooked through. Serve by pouring it into bowls.Put them in the soup pot and bring to a boil, then reduce heat and simmer until the rice is soft and the meat is cooked, then remove from heat and serve in bowls.