Curry chicken chop rice
Ingredients: curry: half a box, chicken breast: 2 pieces, potato: 1, carrot: half, egg: 1, starch, bread crumbs
Method:
1. Cut the chicken breast in half and chop loosely with the back of a knife.
2. Add black pepper, 1 spoon of light soy sauce, and 1 spoon of starch. Mix well and marinate for 30 minutes.
3. Coat the chicken cutlets with starch, egg liquid and bread crumbs in turn, put them in a pan and fry until golden brown and take them out.
4. Peel potatoes and carrots and cut into small pieces, put them in a pan and fry until the surface is slightly brown.
5. Pour in an appropriate amount of water, bring to a boil over high heat, add curry cubes, and cook until thick.
6. Finally, fill a bowl of rice, cut the chicken chop into pieces, pour it with curry sauce and you are ready to eat
Pan-fried chicken chop with rice
Ingredients
One chicken steak, one plate of broccoli and carrots, and half a bowl of rice.
Instructions
1: Prepare all the ingredients, defrost the chicken steak, cut the broccoli into small pieces, peel and slice the carrots, and set aside half a bowl of rice.
2: Pour oil into the pot, add marinated chicken steak directly, fry until both sides are brown, take out and cut into strips.
3: Boil water in a pot, blanch the broccoli and carrots, take them out, put the chicken cutlets, broccoli and carrots into a bowl one by one, pour in the oil and vinegar sauce, and it’s ready to eat. !