Curry Chicken Rice

Curry Chicken Rice

Ingredients

• 1 kettle boiling water
• 2 potatoes
• 1 onion
• 2 carrots
• 2 pieces chicken breast
• 1 curry block
• 3 tbsp (adjust to taste) light soy sauce
• 3 tbsp (adjust to taste) cooking wine
• as needed salt

Instructions

1. Wash the chicken breast, remove excess fat, and cut into pieces. Add salt, cooking wine, and pepper to marinate for 10 minutes. (Skip pepper if you don't have it.)
2. Prepare the potatoes and carrots by cutting them into chunks. Set aside on a plate.
3. Add cooking oil to the wok. When hot, add the chicken breast (or thigh meat) and stir-fry until color changes. Push the meat to one side and add the onion, stir-fry evenly. (I skipped the onion since no one in my family eats it.)
4. Add the cut potato and carrot chunks, then add light soy sauce for seasoning.
5. Add boiling water to cover the ingredients. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes.
6. Finally, add a curry block and stir until completely melted.
7. Cover and cook over high heat for 5 minutes to reduce the sauce.
8. Today's lunch is curry chicken rice!
9. A big plate for sis!
10. A small plate for little brother. (The orange was peeled and plated by him!)