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咖哩雞肉

NT$199

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烹飪小教室：

1.鍋中倒入食用油，油熱後放入洋蔥炒至周邊軟化。

2.加入生醃雞骨腿丁炒至肉色變白。

3.加入馬鈴薯、紅蘿波微微炒香。

4.倒入水淹過食材，煮滾，撈出雜質浮沫。

5.將咖哩塊分散放入鍋中，過程中需攪拌至咖哩塊融化(防止黏鍋燒焦)。

6.蓋上鍋蓋，將咖哩煮至喜歡的濃稠度即可(需不時攪拌咖哩以防黏鍋)
PS:步驟6可以放置電鍋蒸熟即可

※餐點需加熱烹調後才能食用，切勿生食。

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咖哩雞肉