咖哩雞肉燴飯

1 May 2016 (1 year 8 months)

Curry Chicken Rice

今日晚餐 - 咖哩雞肉燴飯

材料：

雞腿肉 Drumstick Meat

蒜米 Minced Garlic

洋蔥 Spring Onion

紅燈籠椒 Red Bell Pepper

馬鈴薯 Potato

小白菜 Small Cabbage

自製香菇粉 Homemade Mushroom Powder

有機咖哩粉 Organic Curry Powder

太白粉水 Potato Starch Water

橄欖油 Olive Oil

1）雞腿蒸半熟，切開取肉備用

Steam the drumstick until semi-cooked, chop the drumstick and keep the meat, set aside

2）熱鍋，轉小火加入少許橄欖油，爆香蒜米和洋蔥

Heat pan, switch to low heat, pour a little bit of olive oil, stir fry garlic and spring onion until fragrant

3) 加入1茶匙的咖哩粉炒香

Add 1 tsp of curry powder and stir fry them

4) 加入紅燈籠椒和馬鈴薯翻炒2分鐘

Add red bell pepper and potato, stir fry for 2 mins

5）加入高湯/水，再加入1茶匙的香菇粉拌勻

Add soup stock/water, add 1 tsp of mushroom powder, mix well

6）蓋鍋燜約3分鐘，水滾後加入小白菜在蓋鍋燜2分鐘
Cover the pot and simmer for 3 mins, add small cabbage after water boiling, cover the pot and simmer for another 2 mins

7）最後加入太白粉水勾芡即可

Add potato starch water to thicken sauce

8）趁熱淋在白飯上即可享用

Pour the sauce on cooked rice and ready to serve

今天侒侒步入20個月
所以想要給侒侒一點特別的雞飯
基本上咖哩粉不要放太多是不會辣
配上高湯來煮，咖哩汁是甜甜的
很香很入味很好吃! 
只是這次我放多了一點咖哩粉
所以有一咪咪的辣
配上白飯吃很好味!

翻炒蒜米和洋蔥
Stir-fried garlic and spring onion

加入雞肉翻炒至泛白
Stir-fried chicken until semi-cooked

加入1茶匙的咖哩粉
Add 1 tsp of curry powder

加入馬鈴薯和紅燈籠椒翻炒
Stir-fried potato and red bell pepper

加入高湯/水，再加入1茶匙的香菇粉拌勻
Add soup stock/water,
add 1 tsp of mushroom powder
and mix well

水滾後加入小白菜
Add small cabbage after water boiling

加入太白粉水不停攪拌
Add potato starch water
and keep stirring

煮至滾後即可熄火
Cook until boiling,
switch off the heat

完成
Done